This plum chutney is simple to prepare on the stovetop and can be used as a condiment for a number of dishes. It is sugary sweet and packed with spices.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 10 medium plums, pitted and chopped, or more to taste
- 1 cup white sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon chili powder, or to taste
- ½ teaspoon ground cloves, or more to taste
- ⅛ teaspoon ground cinnamon
- 2 tablespoons white vinegar
Instructions
- Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
- Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
- Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.
- Place a drop of chutney into a bowl filled with cold water. If it sets and doesn’t spread, it is ready. Otherwise, cook a little more and test again.
- If not using within 3 to 4 weeks, bottle chutney into clean, sterilized bottles and process using a pressure canner, or other canning method.
Reviews
Missed ground cloves and ginger, sorry, but used a lime chili mix on hand, apple cider vinegar, 1 apple and 1 peach rescues. Needed to peel plums so straining instead, then use pressure cooker next time. If nobody likes it, all the more for me. Putting it on french vanilla ice cream. Thanks to Jill Sander for helping rescue 12 plums!!