Roughway Originals Recipe: Greengage Chutney

An original Greengage Chutney

English greengages have a distinctive flavour and a short season, so it is worth making this delicious chutney to enjoy them later in the year to remind us of their special qualities.


• 1kg greengages, washed and stoned and cut into quarters
• 2 small brown onions, peeled and finely chopped
• 2 Bramley apples, peeled, cored and diced
• 225g sultanas
• 1 tbsp grated fresh root ginger
• 1tsp cinnamon
• ½ tsp turmeric
• 2 tsp salt
• 600ml white wine or cider vinegar
• 400g granulated sugar

You will need a selection of sterilised jars – fill with freshly boiled water or place in an oven at 120C for 10-15 minutes


1. Place all the ingredients except the sugar, into a heavy based saucepan and stir well.
2. Bring to the boil whilst stirring and then simmer for around 10 minutes until the fruit is soft.
3. Add the sugar and keep stirring on the heat until it has completely dissolved.
4. Bring to the boil again and keep cooking on high, stirring so that it doesn’t catch and until most of the liquid has evaporated and the mix feels thicker and looks glossy.
5. Remove from the heat and whilst still warm place into sterilised jars.
6. Best left for 2-3 weeks to allow the spices and flavours to really develop.
7. Perfect with strong, sharp cheeses or cold meats.

Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef Winner 1997. Find out more in our video below!