Scored 22 pounds of Italian plums for $30 at the Woodstock farmers market on Sunday. We dehydrated 2/3rds of them, froze three pounds, and made chutney with the rest. I used a spicy plum chutney recipe from the interwebs (Nigel Slater's hot sweet plum chutney) and switched it up a bit.
WOW it's great! The chili flakes fade into the background but the onions stay frisky and the color is stunning. I used Braggs Organic apple cider vinegar and switched from the malt vinegar in the recipe to red wine vin.
Although I'm not fond of recipes, here's the recipe for my take on...
Hot Sweet Plum Chutney
3.5 pounds of plums, halved and pitted
1.5 pounds of yellow onions, medium dice
2 cups white raisins
2 cups sugar (turbinado if you have it)
1 heaping teaspoon chili flakes
2 heaping teaspoons salt
2 Tbsps yellow mustard seeds
2 cups apple cider vinegar (Braggs if you have it)
1 cup red wine vinegar
3 cinnamon sticks
Put two small plates in the freezer.
Combine all ingredients in a heavy-bottom pot and bring to a boil, watching carefully (to prevent scorching). Reduce to a simmer and cook for one hour, uncovered, stirring occasionally.
Check the consistency by spooning some on a super chilled plate. Run your finger through the chutney. If the two sides of chutney stay parted like the Red Sea in the Chuck Heston classic, Ten Commandments, it's done. If the sides meet (killing all the Roman soldiers), it needs to cook more. Give it another 15 minutes and check it again (hence the two chilled plates).
Spoon the chutney into sterile jars, cap with sterile lids, and process in a simmering water bath for 20 minutes.
I'm going to put it on a cheese plate with goat cheese.... so good.
Peace + Love
Nancy
