As any tender of a plum tree knows, they tend to be prolific with fruit that seems to ripen all at once. Plum jam is the most common way to make the most of the fruit before it rots, but this spiced chutney is another — dare I say more interesting — way to use the harvest. It's particularly tasty on pork or poultry, and makes a fun twist on traditional cranberry sauce with the turkey come Thanksgiving.
The chutney can be jarred and processed in a hot-water bath to be held without refrigeration or simply put in jars and stored in the refrigerator.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 3 1/2 lbs. plums (about 8 cups chopped)
- 2 red onions, finely chopped
- 1 1/2 cups brown sugar
- 1/2 cup dried currants
- 1/2 cup cider vinegar
- 4 cloves garlic, finely chopped
- 1 Tbsp. mustard seeds
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. red pepper chili flakes (optional)
- 4 pint or 8 half-pint jars and lids (for hot-water processing)
Preparation:
- Preheat oven to 225°F. Bring a large pot of water to a boil. (Note: This step is optional and only necessary is you plan to hot-water process jars.)
- Put all ingredients (except jars and lids!) in a large saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a steady simmer and cook, stirring occasionally, until the fruit is broken down and the mixture is reduced by a third, 30 to 40 minutes.
- Meanwhile, put jars and lids on a large baking sheet. Put in oven for 10 minutes to heat and sterilize. (Note: This step is only necessary if you plan to hot-water process jars.)
- Transfer chutney to jars and seal with lids. If not hot-water processing the chutney, let it cool and refrigerate at least 6 weeks before opening. Keep chilled until opened and used. If hot-water processing, submerge jars in the pot of boiling water for 10 minutes. Remove and let cool. Store in a cool, dark place for at least 6 weeks and up to 6 months before opening. Chill after opening.
Makes about 8 cups Spiced Plum Chutney.
