📝 About This Recipe
This exquisite Spiced Plum Chutney is a masterclass in balancing deep, jammy sweetness with a sharp, vinegary punch and a lingering warmth from aromatic spices. Inspired by traditional British and Indian preserving techniques, this deep purple relish transforms seasonal stone fruit into a versatile pantry staple. It is the ultimate accompaniment to a sharp cheddar, roasted meats, or a warm piece of naan, offering a sophisticated complexity that store-bought versions simply cannot match.
🥗 Ingredients
The Fruit Base
- 2 pounds Red or Black Plums (pitted and chopped into 1/2-inch chunks)
- 1 large Granny Smith Apple (peeled, cored, and finely diced)
- 1/2 cup Golden Raisins (for texture and concentrated sweetness)
Aromatics and Liquids
- 1 large Red Onion (finely diced)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
- 3 cloves Garlic (minced)
- 1.5 cups Apple Cider Vinegar (at least 5% acidity)
- 1.5 cups Light Brown Sugar (packed)
The Spice Blend
- 1 tablespoon Yellow Mustard Seeds
- 1 whole Cinnamon Stick (about 3 inches long)
- 4 pieces Whole Cloves
- 1 whole Star Anise
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/4 teaspoon Ground Allspice
- 1 teaspoon Sea Salt
👨🍳 Instructions
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1
Begin by preparing your plums: wash, pit, and chop them into uniform 1/2-inch pieces. Do not peel them, as the skins provide beautiful color and natural pectin for thickening.
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2
In a large, heavy-bottomed stainless steel saucepan or Dutch oven, combine the chopped plums, diced apple, and red onion.
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3
Stir in the grated ginger, minced garlic, and golden raisins until the fruit and aromatics are well distributed.
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4
Add the apple cider vinegar and light brown sugar to the pot. Stir over medium heat until the sugar has completely dissolved.
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5
Tie the whole cloves and star anise in a small piece of cheesecloth (a spice sachet) for easy removal later, or simply drop them in if you don't mind fishing them out.
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6
Add the spice sachet, cinnamon stick, mustard seeds, chili flakes, allspice, and salt to the mixture.
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7
Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent the bottom from scorching.
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8
Once boiling, reduce the heat to low. Let the chutney simmer uncovered for 50 to 60 minutes.
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9
Stir the chutney every 10 minutes. As it thickens and the liquid reduces, you will need to stir more frequently to prevent sticking.
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10
The chutney is ready when it is thick, glossy, and a wooden spoon drawn across the bottom of the pan leaves a trail that fills in slowly.
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11
Remove the pot from the heat and discard the cinnamon stick and the spice sachet (cloves and star anise).
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12
Ladle the hot chutney into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims clean and seal with lids.
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13
Allow the jars to cool completely at room temperature before storing in the refrigerator. For best flavor, let the chutney 'mature' for at least 2 weeks before eating.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enameled cast iron) because the high vinegar content will react with aluminum or unlined copper. If your plums are very tart, you may want to add an extra 1/4 cup of brown sugar; if very sweet, add an extra splash of vinegar. For a smoother texture, you can lightly pulse half the mixture in a food processor before the final 10 minutes of simmering. Don't rush the reduction; the slow simmer is what develops the deep, caramelized flavors and ensures a long shelf life. To test the set, place a small spoonful on a cold plate; if it doesn't run and holds its shape, it is finished.
🍽️ Serving Suggestions
Serve alongside a platter of sharp English Cheddar, creamy Brie, and crusty sourdough bread. Use it as a glaze for roasted pork tenderloin or grilled chicken breasts during the last 10 minutes of cooking. Fold a dollop into a grilled cheese sandwich made with fontina and sourdough for a gourmet twist. Pair with a spicy Indian lamb curry and basmati rice to provide a cooling, sweet contrast. Enjoy with a glass of robust red wine like a Malbec or a crisp, dry sparkling cider.