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
- 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)
- 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.