Plum Chutney

This is a sweet plum chutney with a hint of warm spices. The spices balance out the sweet and tart flavours making this a versatile ingredient. Make it as a quick chutney that will stay fresh for a few weeks when refrigerated or follow the pressure canning method for longer storage.

2 lbs plums, chopped (about 10-12 medium or 2-2½ cups)
1 cup sugar (250 g)
½ tsp. fine sea salt
½ tsp. dry ginger powder
½ tsp. medium hot chili powder
1/8 tsp. ground cinnamon
½-1 tsp. ground cloves
2 Tbsp. vinegar

Remove the seeds from the plums and chop them into small pieces.

In a thick bottomed stock pot mix the chopped fruit with sugar. Cook over medium heat stirring occasionally. Cook for about 8-10 minutes until the mix turns to liquid.

Add salt, chili powder, ginger powder, cinnamon, and cloves to the mix. Over low heat cook until the mix reaches the desired consistency. Stir often to prevent the chutney from sticking to the bottom of the pan. Taste and add more spices if needed.

When the chutney thickens place a drop of it into a bowl with cold water. If it sets and does not spread the chutney is read, otherwise cook a little more, and test again.

Add the vinegar, mix in and cook over low heat for 5 more minutes. Stir frequently to prevent burning.

Bottle into clean sterilized bottles and process in a water/pressure Canner if planning to store for long, otherwise cool completely and refrigerate.

Use within the next 3-4 weeks.

Cook's Notes:

• Freshly ground spices pack more punch.
• You could substitute apple cider vinegar or red wine vinegar for white vinegar. These will change the flavours a little.
• Adjust sugar as to your taste. When using ripe plums this recipe will yield a sweet chutney, but not overly sweet.