Plum and apple chutney

Sweet. Hot. Plummy. This chutney has it all going on! Nici Wickes' tasty plum and apple chutney recipe is great served spread on bread or crackers and accompanied with cheese

By Nici Wickes
  • 2 hrs 30 mins cooking
  • Makes 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 500 gram plums, de-stoned and roughly chopped
  • 500 gram apples, peeled, cored and diced
  • 2 medium onions, chopped
  • 1/2 cup prunes or dates, pitted and chopped
  • 1 cup brown sugar, firmly packed
  • 1 cup apple cider vinegar
  • 2 teaspoon cumin seeds
  • 1 teaspoon chilli flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt


  • 1
    Put all the ingredients in a large saucepan. Bring to the boil, then lower the temperature and gently simmer for 2-2½ hours or until thickened and reduced in volume.
  • 2
    Pour into hot sterilised jars and cover with lids while hot. Leave for three weeks before eating as the flavours develop beautifully with time.


  • Makes 2-3 jars - Make preserves in small batches to avoid sweating it out in a hot kitchen for hours on end!

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