Homemade spiced plum and fig chutney

Plum & Fig Chutney

I make chutney every autumn to give out as Christmas gifts and to scoff myself in the festive season with cheese and crackers. I am not a great cook and I most definitely cannot bake, if I can make chutney anyone can make chutney. Here is my recipe and step by step photos of the process.


  • 1kg plums
  • 3 large onions
  • 100g dried figs
  • 75g dried sultanas
  • 3 cloves garlic
  • 1 tbsp dried cumin
  • 1 tbsp paprika
  • 1 bay leaf
  • Cracked black pepper
  • Pinch of salt
  • 450ml red wine vinegar
  • 500g light muscovado sugar

Plum & Fig chutney ingredients


  • Preheat the oven to 160c and wash the jars in warm soapy water. Do not dry the jars, instead put them onto a baking tray and heat in the oven for 15 minutes to sterilise.

Sterilised jam jars

  • Stone and finely chop the plums, finely chop the onions and dried figs, crush the garlic and add all of the ingredients accept the sugar to the large pan.

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  • Gently bring the ingredients to the boil and simmer for 10 minutes.


  • Add the sugar and stir until dissolved.


  • Simmer the chutney gently for around 2 hours, stirring regularly to avoid the chutney sticking to the pan.

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  • The chutney is ready when you can move a spoon through it and it takes a couple of seconds for the chutney to join back together behind the spoon.
  • Fill the jars and seal. Store them in a cool dark place, allowing at least two weeks before eating. The chutney will last around six months although I have eaten my chutney well beyond this.

Plum & Fig Chutney



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