A sweet and tangy chutney with a touch of warm spices. It is very versatile and can be used as a spread, as the base for a dipping sauce, or as a glaze.
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
1kgPlums, choppedAbout 10 -12 medium
250gSugar About 1 C
1/2TspFine Sea Salt
1/2Tsp Dry Ginger Powder
1/2TspMedium Hot Chili PowderTo Taste
1/2TspGround clovesCan add up to 1 Tsp
Remove the seeds from the plums and chop them into small pieces.
In a thick bottomed stock pot mix the chopped fruit with sugar. Cook over medium heat stirring occasionally. Cook for about 8 to 10 minutes until the mix turns to liquid.
Add salt, chili powder, ginger powder, cinnamon, and cloves to the mix. Over low heat cook until the mix reaches the desired consistency. Stir often to prevent the chutney from sticking to the bottom of the pan. Taste and add more spices if needed.
When the chutney thickens place a drop of it into a bowl with cold water. If it sets and does not spread the chutney is read, otherwise cook a little more, and test again.
Add the vinegar, mix in and cook over low heat for 5 more minutes. Stir frequently to prevent burning.
Bottle into clean sterilized bottles and process in a water/pressure Canner if planning to store for long, otherwise cool completely and refrigerate.
Use within the next few weeks (3 to 4 ).
Freshly ground spices pack more punch.
You could substitute Apple Cider Vinegar or red wine vinegar for white vinegar. These will change the flavors a little.
Adjust sugar as to your taste. When using ripe plums this recipe will yield a sweet chutney, but not overly sweet.