📝 About This Recipe
This luxurious chutney captures the essence of late summer stone fruits, balancing the natural tartness of ripe plums with a deep, caramelized sweetness and a warming kick of ginger. Inspired by traditional Anglo-Indian preserves, it develops a complex, jammy consistency that is both savory and sweet. It’s the perfect condiment for cutting through rich meats or elevating a simple cheese board with its vibrant color and bold spice profile.
🥗 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 for natural pectin)
- 1/2 cup Golden Raisins (for texture and concentrated sweetness)
Aromatics & Liquids
- 1 medium Red Onion (finely minced)
- 2 tablespoons Fresh Ginger (peeled and grated)
- 3 cloves Garlic (minced)
- 1.5 cups Apple Cider Vinegar (at least 5% acidity)
- 1.25 cups Dark Brown Sugar (packed)
Spices & Seasoning
- 1 tablespoon Yellow Mustard Seeds
- 1 whole Cinnamon Stick (approx. 3 inches long)
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 teaspoon Sea Salt
👨🍳 Instructions
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1
Prepare your plums by washing them thoroughly, removing the pits, and chopping them into uniform half-inch pieces. Keep the skins on, as they provide beautiful color and texture.
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2
In a large, heavy-bottomed stainless steel saucepan or a Dutch oven, combine the apple cider vinegar and dark brown sugar over medium heat.
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3
Stir the vinegar and sugar mixture constantly until the sugar has completely dissolved and the liquid begins to simmer.
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4
Add the minced red onions, grated ginger, and minced garlic to the pot. Sauté in the liquid for about 5 minutes until the onions become translucent.
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5
Stir in the chopped plums, diced apple, and golden raisins, ensuring all the fruit is well-coated in the syrupy liquid.
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6
Add the mustard seeds, cinnamon stick, ground cloves, allspice, chili flakes, and sea salt. Stir well to distribute the spices evenly.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low to maintain a steady simmer.
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8
Cook uncovered for 45 to 55 minutes. Stir every 10 minutes initially, and more frequently toward the end to prevent the sugars from scorching on the bottom.
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9
The chutney is ready when it has thickened significantly and a wooden spoon drawn across the bottom of the pan leaves a trail that fills in slowly.
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10
Remove the cinnamon stick and discard it. Taste the chutney (carefully, it will be very hot) and adjust the salt or chili flakes if necessary.
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11
If preserving, ladle the hot chutney into sterilized jars, leaving 1/2 inch of headspace. Otherwise, let it cool completely at room temperature.
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12
Transfer cooled chutney to airtight containers and refrigerate. For the best flavor, let it mature in the fridge for at least 3 days before serving.
💡 Chef's Tips
Use plums that are ripe but still slightly firm; overly mushy plums will lose their structure and turn into jam rather than chutney. Always use a non-reactive pot (stainless steel or enamel-coated) because the high vinegar content will react with aluminum or copper. If you prefer a smoother texture, you can lightly pulse the finished, cooled chutney in a food processor, but the chunky texture is more traditional. To test the thickness, place a small spoonful on a chilled plate; if it doesn't run and holds its shape, it is perfectly cooked. For a deeper flavor, you can toast the mustard seeds in a dry pan for 30 seconds before adding them to the pot.
🍽️ Serving Suggestions
Pair with a sharp aged Cheddar or a creamy Camembert on a rustic charcuterie board. Serve as a vibrant condiment alongside roasted pork tenderloin or grilled lamb chops. Spread generously on a turkey and brie panini for a sophisticated lunch twist. Use as a side dip for crispy vegetable samosas or onion bhajis. Mix a tablespoon into a gravy or red wine reduction to add depth and acidity to meat dishes.