Plum Chutney
This Plum Chutney is a rich and flavorful condiment made with ripe plums, warm spices, and a touch of tangy vinegar. Sweet, savory, and slightly spicy, it’s perfect for pairing with charcuterie, grilled meats, or even spread on sandwiches.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Knife & cutting board
- Glass jars or airtight container for storage
Ingredients
- 1 ½ pounds 680g ripe plums, pitted and chopped (no need to peel)
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely chopped
- ½ cup 100g brown sugar
- ½ cup 120ml apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon chili flakes or 1 small red chili finely chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 orange optional, for brightness
Instructions
Prep the Plums:
- Wash, pit, and chop plums into small chunks. No need to peel.
Sauté Aromatics:
- In a medium saucepan, heat a drizzle of oil over medium heat. Add onion, garlic, and ginger. Cook for 4–5 minutes until softened and fragrant.
Add Plums & Spices:
- Stir in plums, brown sugar, vinegar, cinnamon, cloves, allspice, chili flakes (if using), salt, and pepper. Add orange zest if using.
Simmer the Chutney:
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 45–55 minutes, stirring occasionally. The chutney should thicken and reduce to a jam-like consistency.
Cool & Store:
- Remove from heat and let cool. Transfer to sterilized jars or airtight containers. Refrigerate for up to 3 weeks, or freeze for longer storage.
Notes
Taste and adjust sweetness or vinegar as it cooks based on plum ripeness
Stir regularly in the last 15 minutes to prevent burning as it thickens
Use slightly underripe plums for a more tart, complex flavor