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Black Plum Chutney

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"One of the things that makes chutney so useful in a preserver's toolbox is the fact that it is fairly fuss-free. Sure, there's some chopping involved before the ingredients are ready for the pot, but once they're on the stove, all you have to do is cook over moderate heat and stir occasionally. The result is a slightly sweet, sharp, savory preserve that is happy to enhance toasted cheese sandwiches, roasted meat, and even just a bowl of steamed brown rice."

List of Ingredients

â—¦ 1 dry quart black plums, pitted and diced (about 2 pounds)
â—¦ 1 cup golden raisins
â—¦ ¾ cup chopped yellow onion
â—¦ Zest and juice of 1 lemon
â—¦ 1 cup cider vinegar
â—¦ 1 cup light brown sugar
â—¦ 1 (1-inch piece) fresh ginger, peeled and grated
â—¦ 2 teaspoons mustard seeds
â—¦ 1 teaspoon ground cloves
â—¦ 1 cinnamon stick
â—¦ ½ teaspoon red pepper flakes


Recipe

Combine the plums, raisins, onion, lemon zest and juice, vinegar, sugar, ginger, mustard seeds, cloves, cinnamon stick, and pepper flakes in a wide saucepan, stir to combine, and bring to a vigorous boil. Lower the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, 45 to 55 minutes.

When the chutney is halfway through cooking, prepare a boiling water bath and three half-pint jars. Place three lids in a small saucepan of water and bring to a gentle simmer.

Once the chutney is quite thick and the flavors are well integrated, remove the pan from the heat. Fish out the cinnamon stick and discard. Ladle the chutney into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

Makes 3 half-pint jars