Plum Chutney Recipe
Overview:
Plum chutney is a delightful condiment bursting with the sweet-tart flavor of fresh plums, balanced with aromatic spices and a hint of heat. This recipe, inspired by the Red Castle Inn B&B in Nevada City, CA, is a perfect way to preserve the abundance of plums from your backyard tree. Whether enjoyed with cheese, grilled meats, or as a gourmet gift, this chutney is sure to impress!
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 half-pint jars of chutney
- Rating: ⭐⭐⭐⭐½
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 1/2 | Purple plums |
| 1 | Brown sugar |
| 1 | Sugar |
| 3/4 | Cider vinegar |
| 1 | Salt |
| 2 | Onion |
| 1/3 | Garlic |
| 1 | Mustard seeds |
| 2 | Crystallized ginger |
| 3 | Cayenne |
Instructions:
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Prepare Ingredients: Wash and pit the plums. Peel and chop the onion and garlic. Finely chop the crystallized ginger.
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Combine Sugars and Vinegar: In a large saucepan, combine the brown sugar, white sugar, and cider vinegar. Stir over medium heat until the sugars dissolve completely.
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Add Remaining Ingredients: To the saucepan, add the plums, salt, chopped onion, garlic, mustard seeds, crystallized ginger, and cayenne pepper. Mix well to combine all the ingredients.
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Bring to a Boil: Increase the heat and bring the mixture to a boil, stirring frequently to prevent sticking.
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Simmer: Once boiling, reduce the heat to low and let the mixture simmer gently for 45-50 minutes, or until it has thickened to your desired consistency. Stir the chutney often to prevent it from scorching.
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Sterilize Jars: While the chutney is cooking, prepare your jars by washing them in hot, soapy water and sterilizing them in boiling water or the dishwasher.
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Fill Jars: When the chutney has reached the desired thickness, carefully ladle it into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
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Seal Jars: Wipe the rims of the jars clean with a damp cloth to ensure a proper seal, then place the lids on the jars and tighten the bands.
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Allow to Season: Label the jars with the date and store them in a cool, dark place. Allow the chutney to mature for at least one month before opening to allow the flavors to meld and develop fully.
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Enjoy: Once seasoned, serve your homemade plum chutney alongside your favorite dishes, or share it with friends and family as a thoughtful gift. It pairs wonderfully with cheeses, meats, sandwiches, and more!
By following this simple recipe, you can create a batch of delicious plum chutney that will elevate any meal and bring joy to those who taste it. So, roll up your sleeves, gather your ingredients, and let’s get cooking! 🍴
