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Plum Chutney

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Plum Chutney is a sweet, tangy, and warmly spiced preserve made with ripe plums, vinegar, raisins, and aromatic seasonings. It pairs beautifully with cheeses, roasted meats, sandwiches, and charcuterie boards while developing deeper flavor over time.

Ingredients

  • 2 pounds ripe plums, pitted and chopped
  • 1 large onion, finely chopped
  • 1 cup brown sugar
  • 3/4 cup apple cider vinegar
  • 1/2 cup raisins
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash, pit, and chop the plums into small pieces.
  2. Place the plums, onion, brown sugar, vinegar, and raisins in a large saucepan.
  3. Add the ginger, garlic, mustard seeds, cinnamon, cloves, salt, and black pepper.
  4. Stir well to combine all the ingredients.
  5. Bring the mixture to a gentle boil over medium heat.
  6. Reduce the heat to low and simmer uncovered for 45 to 60 minutes.
  7. Stir occasionally to prevent sticking and ensure even cooking.
  8. Continue cooking until the plums break down and the mixture thickens to a chutney consistency.
  9. Remove from the heat and allow it to cool slightly.
  10. Transfer the chutney into sterilized jars.
  11. Seal and allow the chutney to rest for at least 24 hours before serving.

Notes

  • Add red pepper flakes or fresh chilies for a spicy variation.
  • Replace some of the plums with apples for added sweetness and texture.
  • Use dried cranberries, apricots, dates, or figs instead of raisins if desired.
  • Maple syrup can replace part of the brown sugar for extra depth.
  • Store unopened jars in a cool, dark place for up to 1 year.
  • Once opened, refrigerate and use within 3 to 4 weeks.
  • The flavor improves after a few days of resting.

Nutrition

Find it online: https://thefamilycooking.com/plum-chutney/