|Nutritional Guidelines (per serving)|
|Servings: 6 Pints Chutney (192 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As the tender of any plum tree knows, they are prolific with fruit that seems to ripen all at once. Plum jam is the most common way to make the most of the fruit before it rots, but this chutney is another way to use the harvest. It's particularly tasty on pork or poultry and makes a fun twist on traditional cranberry sauce with the turkey come Thanksgiving.
Currants are the traditional dried fruit to add here, but I've been known to use chopped dried blueberries here to great effect. The chutney can be jarred and processed in a hot-water bath to be held without refrigeration or simply put in jars and stored in the refrigerator.
- 3 1/2 pounds plums (about 8 cups chopped)
- 1 onion (red, finely chopped)
- 2 1/2 cups sugar (brown)
- 1/2 cup redcurrant (dried)
- 1/4 cup apple cider vinegar
- 2 cloves garlic (finely chopped)
- 1 tablespoon mustard (seeds)
- 1 teaspoon salt (fine sea)
- Optional: 1/2 teaspoon black pepper (freshly ground)
Gather the ingredients.
Bring a canning kettle full of water to a boil. (Note: This step is optional and only necessary if you plan to hot-water process jars.)
Put all ingredients in a large saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a steady simmer and cook, stirring occasionally, until the fruit is broken down and the mixture is reduced by a third, 30 to 40 minutes. Taste mixture and add more sugar if it seems too sour for your taste.
Put the empty jars and lids in a canning rack and submerge them in the boiling water for 10 minutes to heat and sterilize (Note: This step is only necessary if you plan to hot-water process jars). Drain them and let them dry off on a cooling rack.
Transfer chutney to jars, using a canning funnel if you have one, and seal with the lids. If not hot-water processing the chutney, let it cool and refrigerate at least 6 weeks before opening. Keep chilled until opened and used. If hot-water processing put the jars in a canning rack and submerge them in the canning kettle of boiling water for 10 minutes.
Remove and let cool. Store in a cool, dark place for at least 6 weeks and up to 6 months before opening. Chill after opening.