Plum chutney

Plum chutney

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6 - 8
  • Easy
  • Dairy free Meat-free Pescatarian Vegan recipe collection
  • 10 minutes
  • 20 minutes


  • 30 ml oil
  • 7 ml ground coriander
  • 5 ml powdered cardamom seeds
  • 5 ml coconut shavings (dried or fresh)
  • 6 - 8 firm plums, pitted and cut in half
  • 170 g dried cranberries
  • 400 g sugar

Cooking Instructions

Heat the oil in a wide saucepan over a low heat. Add the coriander, cardamom and coconut.

Sauté for 1 minute or until the coconut is lightly browned then add the plum, cranberries and sugar.

Gently mix then cover with a lid.

Increase the heat then bring the chutney to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes.

Serve at room temperature with chicken koftas in a spicy curry with roast potatoes, or refrigerate, covered, for up to four days.

Cook's note: Try not to stir the chutney. The plum halves should stay intact and be served as plump glazed fruit in a thick red syrup.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes