A couple of months ago I got a large container of plums. My friend Darien claims he wrestled them away from a bear, but I’m not certain I buy his story. Anyway, I was quite happy to receive them.
They were the Italian-type plums. When I was a kid, we had a plum tree in our backyard, and I remember so clearly that soft, juicy, apricot-coloured flesh when you bit through the purple skin.
My mom would make all kinds of things out of them, but chutney was not one of them.
I like to spread a little of this on top of some cheese and crackers for a snack. This is a recipe with bold flavours: the acidity of the vinegar, the earthiness of the cloves and cinnamon, and the bite of the mustard. It’s lovely with cream cheese or brie, whose creaminess offsets the sweet/sour chutney. I imagine it would go nicely with pork or chicken, and it would totally rock inside a grilled cheese sandwich.
- 4 c plums–pitted and chopped roughly (you can leave the skins on)
- 1 small-medium sized onion, sliced
- 2 c brown sugar
- 1 1/2 c apple cider vinegar
- 1 tsp salt
- 1-2 cinnamon sticks
- 1/2 tsp ground cloves
- 2 tsp mustard seeds
- In a large pot, combine all of the ingredients and stir well. Bring to a boil, then reduce heat to simmering. Allow to simmer for about 30 minutes, or until the chutney is thickened. You should be able to place a spoonful on a plate, and when you drag your finger through it, it doesn’t immediately fill back in.
- Remove the cinnamon stick(s).
- Process using the instructions here.
- These make great gifts!