Plum Chutney

"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!"
 
Plum Chutney created by -Sylvie-
Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@SilentCricket
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  1. dplukas
    Can this chutney be put through the canning process in order to preserve longer?
     
  2. fairymithryl
    Are the plums peeled?
     
  3. Corri F.
    Wow!! Red plums, red onion, dates for part of the raisins and used dark raisins not golden. Replaced cayenne with red pepper flake. Sweet, savory, just the right spice ~ amazing flavor! Doubled the recipe and it yielded 5 pint jars of perfection.
     
  4. MontrealCook
    I just made it tonight and in one month I'll try to remember to re review when I open the first jar. I took a little taste and it was very salty.....not sure, but maybe in a month it will be less so. I couldn't find mustard seeds so threw in some fenugreek ones (hope that wasn't a big mistake) it also tasted pretty vinegary, which is strange cause it doesn't really call for a lot of vinegar/fruit ratio. Also added more plums, cause I had them, and raisins and about a 1/4 cup of dry cranberries. So time will tell :-) looking forward to it!
     
  5. CorriePDX
    This is AMAZING! I replaced the raisins with 3 plum tomatoes, the garlic with some garlic powder, and doubled all the spices (except the salt). I'm going to store it in the freezer. Note: don't worry if the recipe doesn't thicken entirely after cooking 55 minutes; after mine cooled, it thickened to the perfect consistency.
     
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