Spicy Plum Chutney

Spicy Plum Chutney

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This summer, I’ve had the pleasure of receiving boxes filled with fruits and vegetables from a community food program due to the Covid-19 virus. One of those was a package of purple plums. Of course, we could have eaten them fresh, but I decided to try making Spicy Plum Chutney with them instead.

This condiment sauce is a fun addition to a Charcuterie board. It's a really yummy topping to go with goat cheese or just plain on a cracker. Click to Tweet

I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. And I was right. It turned out as a really yummy topping to go with soft cheeses such as brie or goat cheese or just plain on a cracker.

Ingredients Needed to Make Spicy Plum Chutney

  • purple plums (3 pounds)
  • Fuji apples
  • dried figs
  • minced onion
  • minced garlic
  • apple cider vinegar
  • granulated sugar
  • brown sugar
  • cinnamon
  • ginger
  • cardamon
  • cloves
  • red pepper flakes
  • kosher salt

Instructions for Making This Recipe

First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic.

In a large saucepan, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat.

Making Plum Chutney

Add the prepared plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on a low heat for 1 1/2 – 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.

Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.

I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach. 

This recipe makes approximately 6 half pint jars.

See more Sauces, Spices, and Syrup Recipes Here. See ideas for Charcuterie Boards Here.

Recipe for Spicy Plum Chutney

Spicy Plum Chutney

Here's a recipe I like to use for dipping egg rolls in or for use on a Charcuterie board with cheese and crackers.
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Course: Sauces
Cuisine: Asian
Keyword: Apples, Canning Projects, Condiments, Figs, Purple Plums, Spices, Sweet Onions
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 half pints

Equipment

Measuring Tools
Canning Jars
Canning Supplies
Granite Ware Canner

Ingredients

  • 3 pounds purple plums
  • 2 medium Fuji apples
  • 1 cup dried figs chopped
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1/2 cup apple cider vinegar
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamon
  • 1 teaspoon whole cloves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

Instructions

  • First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic. Set aside until ready to use.
  • In a medium bowl, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat. Add the plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on low heat for 1 1/2 - 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
  • Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
  • I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
  • This recipe makes approximately 6 half pint jars.
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