• 2 small onions (finely chopped)
  • 100 g brown sugar
  • 100 ml cider or white wine vinegar
  • 200 g sliced plums
  • 200 g diced apple
  • 1 tsp mixed spice


  • Place the onions in a saucepan with some sunflower oil and sweat until softened.
  • Add the cider vinegar, sugar and spice and reduce a little.
  • Add the plums and apples and cook on a medium heat until the fruits have stewed down and three quarters of the liquid has been absorbed.
  • Allow to cool and put in kilner jar.
  • It's best to allow the chutney to sit and develop for at least a week before using.