This plum chutney has a taste of cinnamon and cloves. The spices make it adaptable by balancing the sweet and sour notes. You can make a quick chutney that will keep in the fridge for a few weeks, or you can preserve it using the canning method.
Try the recipe for a chutney that's both sweet and sour, with just a hint of savory heat. It can be used as a spread, for dipping or as a sauce, which makes it very flexible.
Here you will learn how to prepare plum chutney with spices. Bottled and chilled, the chutney can be stored in the refrigerator for up to 4 weeks without the need for pressure or water canning. To avoid spoilage, always use dry containers and equipment.
Ingredients
- 1 kg plums, chopped
- 250g sugar
- 1/2 tsp fine sea salt
- 1/2 tsp dry ginger powder
- 1/2 teaspoon medium hot chili powder to taste
- 1/8 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 tbsp apple cider vinegar
preparation
1. Cut the pitted plums into small pieces.
2. Mix sugar and fruit in a heavy-bottomed saucepan. Stir occasionally and cook over medium heat. To make the mixture liquid, stir constantly for 8 to 10 minutes.
3. Season with salt, chili powder, ginger powder, cinnamon and cloves. Simmer slowly, stirring frequently, until mixture thickens to taste. Stir frequently to prevent the chutney from burning. Taste and adjust seasonings as needed.
4. If the chutney hardens and does not spread, it is ready - otherwise leave it in the pot for a few more minutes.
5. Add the vinegar, stir and cook over low heat for another 5 minutes. To avoid burning, stir the mixture frequently.
6. Cool the mixture completely before pouring into disinfected bottles.
How to prepare a plum crumblefind out here!
