Plum and coriander chutney

Plum and coriander chutney: A fruity condiment. Image: Karen Hart

Plum and coriander chutney: Brighten up meals with a tasty condiment

Bring a tantalising condiment to your table with this mouth-watering plum and coriander chutney. Taste it once and you will be hooked.

Plum and coriander chutney

Plum and coriander chutney: A fruity condiment. Image: Karen Hart

With all the fabulous plums, peaches and nectarines still in season until early April, give food writer, Karen Hart’s plum and coriander chutney recipe a try. Although stone fruit is the best to enjoy fresh in the summer season, there are ways to ensure that you can enjoy their rich fruity flavour throughout the cold winter months.

Why prepare Karen Hart’s plum and coriander chutney recipe?

Cooking a delicious fruity chutney is one of many ways to preserve stone fruit for nutritious winter enjoyment. March is a good time to stock up on the last fruit of the season to preserve them for the winter months ahead.  Stone fruit is high in vitamin C and other vital nutrients to boost your immune system and help protect you against colds and flu.

Enjoy this plum and coriander chutney recipe as a tantalising condiment to brighten up a cheese platter. It also goes excellently with roasts, especially pork. Let us know in the comments of this recipe if you have prepared this tasty chutney recipe.

Plum and coriander chutney recipe

5 from 1 vote
Recipe by Dirnise Britz Course: SidesCuisine: GlobalDifficulty: Easy


jars of 250g each
Prep time


Cooking time




Total time






  • 1 1 x 15cm cinnamon stick

  • 2 tablespoons 2 coriander seeds

  • 1 teaspoon 1 black peppercorns

  • 2 kg 2 red plums

  • 2 large 2 onions, chopped

  • 5 cloves 5 garlic, chopped

  • 2 2 red chillies, deseeded and chopped

  • 1 1 x 5cm piece of fresh ginger, grated

  • zest and juice of 2 limes

  • zest and juice of 1 lemon

  • 2 cups 2 red wine vinegar

  • cups brown sugar


  • Grind the cinnamon stick, coriander seeds and peppercorns in a spice mill or with a mortar and pestle until you have a fine powder.
  • Halve and stone the plums and roughly chop.
  • Put all the ingredients in a large saucepan or preserving pan and bring slowly to a boil, stirring often to dissolve the sugar.
  • Once the sugar has dissolved, simmer gently for an hour until the chutney is thick.
  • Stir frequently to prevent the chutney from sticking to the bottom and burning.
  • Once the chutney is reduced and thickened, turn off the heat and allow it to cool for about 20 minutes.
  • Ladle into sterilised jars and cover with vinegar-proof seals.
  • Store in a cool, dark place for at least a month before using.


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