Chef's Kitchen: Spiced Plum Chutney

Making chutney somehow seems exotic or that it might be somehow tricky.  Well let me assure you, it couldn’t be easier and it’s a great way to use up extra fruit and preserve it for months to come. There are lots of different styles of chutneys out there, but mostly I think if them as something akin to jam but with a nice shot of acidity. 

I like to serve this chutney with pork, duck, chicken (either as part of dinner or on a sandwich for lunch), with Indian food or along a nice selection of cheeses.  As with most recipes, this is just a guideline.  It works well with peaches, apricots, and pears, for example.  Sometimes I throw in different spices—mustard seeds are a nice addition. 

Depending on the ripeness of the fruit, it might take longer to cook down and thicken. I often will add a couple of chopped shallots to my chutney for an extra savory hit. Chutney lasts for months in the fridge but it’s so good, I don’t think it’ll be around that long!

Abigail's Spiced Plum Chutney

Yield: about 3 cups

1 cup sugar

½ cup red wine vinegar

1 clove garlic, finely chopped

1 Tbsp. grated fresh ginger

¼ tsp. ground cloves

8 plums, medium dice

Place all ingredients in a non-reactive (stainless steel, glass or enameled cast iron) saucepan and simmer until thickened, about 20 minutes. Chutney will continue to thicken as it cools. Keep refrigerated.