Small batch spiced plum chutney

A quick and delicious way to preserve fruit!

This condiment is extremely tasty and versatile; we enjoy it with roast chicken, alongside tourtiere, as a topping for cheese and as a barbeque glaze, to name just a few uses for it. You can use any variety of plums to make it and the chutney can be processed in a hot water bath for longer storage. If you’re looking for additional preserving recipes, check out my easy peach chutney or this no-cook pear chutney.

Ingredients

• 1 lb (454 g) ripe plums
• 1/2 cup (100 g) brown sugar
• 1/2 teaspoon (3 g0 kosher salt
• 1/2 teaspoon (1 g) chili powder (or to taste)
• 1/4 teaspoon (.5 g) ground cinnamon
• 1/4 teaspoon (.5 g ground cloves
• 4 teaspoons (20 mL) cider or rice vinega

Method

• Wash plums and cut in half. Remove the pits and chop the plums into small pieces.
• In a medium-sized heavy duty pot, combine the chopped plums with sugar, salt, spices and vinegar.
• Cover and cook over medium heat, stirring occasionally, until fruit has softened completely (about 10 minutes). Remove lid and cook for 2 to 3 minutes longer, stirring frequently, so excess liquid can evaporate.
• Taste and adjust seasonings to your liking.
• Transfer the hot mixture to clean canning jars or other storage containers. Put lids on and once cooled to room temperature, refrigerate.
• Store in refrigerator and use within one month of making.

Makes approximately one and a half cups (400 g); recipe can easily be multiplied.