Panini Girl

My obsessions-Italy and Cooking

June 23, 2012


Plum Chutney And The Give Away Winner

I’m lucky to have a very good friend who has a plum tree that’s overloaded with fruit. I told her I would love some plums thinking that she would bring me four or five and I would bake a cake with them. Imagine my delight when she showed up with about six pounds. I immediately knew that I wanted to make a spicy chutney, in addition to the cake.

I searched around for a recipe and came up with this one that I found on the Saveur website. It’s a simple procedure. The hardest thing is slicing and pitting the plums. The recipe was written with instructions for canning the chutney, but I opted to not can and just refrigerate what I made and hand a few jars out to friends. If you love to can, by all means go ahead and do it!

There will be spicy smells wafting around your kitchen as you wait for the chutney to thicken up. I’m looking forward to slathering this on a pork roast sandwich or on a piece of aged cheddar.

Plum Chutney

1-1/4 cups granulated sugar
1-1/4 cups light brown sugar
1 cup cider vinegar
1-1/2 cups golden raisins
1 small onion, thinly sliced
1/3 cup grated, peeled ginger
3 cloves garlic, thinly sliced
1 tablespoon salt
4-1/2 teaspoons mustard seeds
2-1/2 teaspoons red pepper flakes
4 pounds plums,pitted and quartered

Bring sugars and vinegar to a boil in a heavy medium pot over medium heat. Stir in raisins, onions, ginger, garlic, salt, mustard seeds, and pepper flakes. Bring to a simmer. Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3-3⁄4 hours. Spoon into clean jars. When cool cover and refrigerate. Use within four weeks.

***And the winner is: Nancy from A Wine Lover’s Wanderings-have fun and let us know what you make.


10 thoughts on “Plum Chutney And The Give Away Winner

  1. That recipe would be a great base for all sorts of preparations…even a sauce for stir-fries!

  2. I have a fabulous recipe for spiced plums if you ever find yourself with an overabundance of these sweet gems! They taste great with chicken and pork or over ice cream.

    • Denise-I would love you recipe.

      • Spiced plums (or figs)
        Boil together 1 t. allspice, 3 lls sugar and 1 pint vinegar. Pierce 7 lbs of prunes with 2 cloves each. Boil fruit very gently in syrup for 15 minutes and let stand in syrup for 24 hours.
        Remove fruit and boil syrup 5 minutes and place fruit in hot syrup and let stand for 24 hours. (do not boil fruit). Repeat for 7 days . On last day bring syrup and fruit to boiling point and seal in jars. Pint jars are best so fruit doesn’t mash down. so yummy!

  3. Plum chutney! Buona! And Congrats, Nancy!

  4. Sounds fruity, savory, and spicy good.

  5. Pingback: Let There Be Plums! | Panini Girl

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