Spiced Plum Chutney Recipe
Sweet plums simmered with warming spices create a chutney that's perfect with cheese boards, roasts, or sandwiches.
Servings: 2 Half Pint Jars
Calories: 837kcal
Equipment
- Sauce Pan or small pot with a lid
- Hand Blender to blend the chutney smooth
- 2 Half Pint Jars or little more than a 12-ounce jar (or 1x 390 ml jar)
- Soup Ladle to pour the chutney into a jar
- Silicone Spatula to help take out all the chutney from the pan
- Wettex Absorbent Sponge to clean up
- Jam Label
Ingredients
- 1 Pound Plums
- 1 Inch Ginger Fresh
- 1 Garlic Clove
- 1 Small Onion
- ¾ Cup Sugar
- 1 Corner Star Anise
- 1 Clove Whole
- 1 Inch Cinnamon Stick
- 1-2 Inches Lime Zest or lemon zest, *See Notes
- 2 Tablespoon Vinegar
- Salt to taste
- Pinch Black Pepper
Instructions
- Quarter the fresh plums and discard the seed core. Collect the plums in a small saucepan or pot.1 Pound Plums
- Peel and roughly chop the ginger, garlic, and onion. Add them to the plums in the pan.1 Inch Ginger Fresh, 1 Garlic Clove, 1 Small Onion
- Take the pan to the heat. Keep on a medium heat setting and throw in the remaining ingredients: the sugar, star anise, clove, cinnamon, lime zest, vinegar, salt, and black pepper.¾ Cup Sugar, 1 Corner Star Anise, 1 Clove Whole, 1 Inch Cinnamon Stick, 1-2 Inches Lime Zest, 2 Tablespoon Vinegar, Salt, Pinch Black Pepper
- Mix it all well and leave it to simmer covered on a medium-low heat setting. The plums need to soften gradually while they get infused with the spices. The chutney is done cooking once the plums look glossy and they have disintegrated.
- Pick out the whole spices and discard them.
- Blend the chutney to a smooth consistency with the hand blender.
- Pour the plum chutney into a clean, sterilized jar. Fill up the jar, clean up if you made a mess with an absorbing sponge (Wettex) and close the jar with a tight lid.
- Store the jar or use it as needed.
Notes
You can use lime or lemon zest. I, personally, prefer aromatic lime zest. Make sure to use organic lime or lemon to not add pesticides into your chutney. If you can't get untreated lime or lemon, place the citrus fruit into a bowl with lukewarm water and a dash of vinegar and scrub the skin lightly with a soft-bristle food brush before cutting off the peel.
Nutrition
Serving: 390g | Calories: 837kcal | Carbohydrates: 212g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 882mg | Fiber: 9g | Sugar: 198g | Vitamin A: 1574IU | Vitamin C: 50mg | Calcium: 72mg | Iron: 2mg