Sugary sweet and full of spices this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat
stirring occasionally
until mixture turns to liquid
8 to 10 minutes.
Stir salt
ginger
chili powder
cloves
and cinnamon into the mixture. Cook over low heat until desired consistency is reached
stirring often to prevent chutney from sticking
about 15 minutes. Taste and adjust spices if needed.
Mix vinegar into the pot and cook over low heat
stirring frequently to prevent burning
for 5 minutes more. Let cool completely
about 30 minutes. Refrigerate and use within 3 to 4 weeks.
Cook's Notes:
Place a drop of chutney into a bowl filled with cold water. If it sets and doesn't spread
it is ready. Otherwise
cook a little more and test again.
If not using within 3 to 4 weeks
bottle chutney into clean
sterilized bottles and process using a pressure canner