Roasted plum and cinnamon chutney

This plum chutney recipe by Richard Davies produces a sumptuous treat to keep in your larder for autumn and winter. There is a beautiful hint of spice to balance the sweetness of the plums in the form of cinnamon, mustard seeds and coriander seeds. This recipe makes 6 x 8oz jars.

First published in 2015




Plum chutney


  • Jam jars


Preheat the oven to 170°C/gas mark 3.5
Cut the plums in half and remove the stones. Spread out on a non-stick baking tray with the remaining ingredients and roast in the oven for 40 minutes
Check the plums, give them a gentle stir and return to the oven to roast until caramelised and sticky. Once they have reached the desired consistency, transfer to sterilised jam jars and seal
First published in 2015

Richard Davies’ celebrated career in gastronomy was set in motion by a frank chat with his headmaster at the age of fifteen.

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