Prep 20 mins
Cook 50 mins
In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!
- Combine sugars and vinegar in a large saucepan.
- Bring to a boil, stirring until sugars dissolve.
- Add remaining ingredients; mix well and bring to a boil.
- Reduce heat and cook gently 45-50 minutes until thickened.
- Stir often to keep chutney from scorching.
- Pour into hot sterilized jars and seal.
- **Allowat least one month to season before opening.
I know this needs to mellow over a 4 week period but WOW! I got a spoonful as I was jaring it--just couldn't wait....what a wonderful blend of flavors & very easy to make...the waiting is the hardest part. Wonderful for gifts this holiday season.
This is AWESOME. So, so, so easy to make, I can't stop eating it! After reading previous reviews I did change a couple of things, and it has turned out thick and so flavoursome.
I decided to simmer it with the lid off instead of on after reading the runny comments, and this has made it come out a perfect consistency, like jam. It is definitely not runny at all, and only took about 30 mins instead of 40-50 mins.
I omitted the raisins and added two ripe tomatoes instead, (as I don't like raisins), and as I didn't have any cayenne pepper I used a teaspoon of homegrown ground chilli- it is nice and spicy without being hot. I also left the skins on the tomatoes and plums, which may have helped with the thickness.
I thought this chutney was fabulous. My husband, who likes his food much milder and less spicy than I do, also loved it. His taste is generally for the mildest possible salsas, curries, etc., so my best guess is that this chutney will not be too much for most people. I find that the chutney stays very liquidy until right about 50 minutes in the cooking time, at least on my stovetop, and then all at once it starts to thicken up. I suspect there are lots of things that could be a factor in why some people are reporting that it doesn't thicken or thickens slowly, from the difference in people's stoves and pans to the different levels of pectin in certain types of plums. I'd recommend leaving the skins on the plums to get the most pectin out, and I have been known to throw an apple or two in for a little extra pectin (and because we have an apple tree in the back yard and apples coming out our ears sometimes). I'm grateful for all the great recipes Silent Cricket left us. She is missed.