Plum Chutney
Several kinds of plums would all work in this recipe; however, I prefer a Black Friar plum for the deep ruby color and flavor. The spices and herb used here punctuate the plum’s flavor, as does the white balsamic vinegar. This chutney can be served with cheese, turkey, duck, and especially pork, as seen here.
5 cups
INGREDIENTS:
6 cups washed, stemmed, pitted fresh firm plums (about 3 pounds)
2 tablespoons avocado oil
2 large shallot peeled, minced (about 3 ounces or ⅔ cup)
1 tablespoon fresh ginger peeled, minced
2 star anise pods
1 cinnamon stick
½ teaspoon ground cardamom
1 teaspoon fresh rosemary, minced
¾ cup allulose or ⅔ cup granulated cane sugar
⅓ cup white balsamic vinegar
Kosher salt and fresh ground black pepper to taste
DIRECTIONS:
1. Cut the plums into one-inch pieces. Reserve.
2. Heat a two-quart non-reactive saucepan over medium-high heat. Add the oil, and when it shimmers, sauté the shallot and ginger for two minutes. Add the star anise, cinnamon stick, cardamom, rosemary, plums, and allulose or sugar. Continue cooking for three to five minutes or until heated through.
3. Deglaze with the vinegar.
4. Lower the heat to medium-low and simmer very slowly for twenty to thirty minutes until a wooden spoon creates a wake when drawn through the chutney mixture but a few chunks of plum remain.
5. Remove from heat. Remove and discard the star anise and cinnamon stick. Taste, Think, Transform with kosher salt and pepper. It may be refrigerated for up to one month or preserved by canning or freezing.
To preserve by canning:
1. Wash 4-one cup jelly jars, lids, and screw bands in warm soapy water. Rinse thoroughly.
2. Place the jars and lid in a water bath canner with water and bring to a simmer. Turn off the heat.
3. Remove the hot jars from the hot water. Quickly fill the jars with chutney one-half of an inch from the top. Wipe the tops with a clean wet cloth. Place the lids on top. Screw the bands gently until it is snug, then a quarter turn back (not too tight).
4. Place jars in the boiling canner on a rack. The water should be one to two inches above the jars. Cover with a lid. Bring to a gentle boil. Simmer for twenty minutes (for elevations above 1,000 feet, simmer for an additional five minutes). Turn off the heat and remove the canner lid. After five more minutes, remove the jars and place them on a towel to cool.
5. When cooled overnight, test the top of the jars by pressing in the middle of the lid with a finger. The lids should not spring back. Also, remove the bands and lift the lid between the thumb and index finger. The lids should not come off the jars. If they do, place them in the refrigerator and use them within one month. Replace the bands. Wash, label, and date each sealed jar—store jars in a dark, cool place for up to one year. Refrigerate after opening.
Plum Chutney
Ingredients
- 6 cups washed, stemmed, pitted fresh firm plums (about 3 pounds)
- 2 tablespoons avocado oil
- 2 large shallot peeled, minced (about 3 ounces or ⅔ cup)
- 1 tablespoon fresh ginger peeled, minced
- 2 star anise pods
- 1 cinnamon stick
- ½ teaspoon ground cardamom
- 1 teaspoon fresh rosemary, minced
- ¾ cup allulose or ⅔ cup granulated cane sugar
- ⅓ cup white balsamic vinegar
- Kosher salt and fresh ground black pepper to taste
Instructions
- Cut the plums into one-inch pieces. Reserve.
- Heat a two-quart non-reactive saucepan over medium-high heat. Add the oil, and when it shimmers, sauté the shallot and ginger for two minutes. Add the star anise, cinnamon stick, cardamom, rosemary, plums, and allulose or sugar. Continue cooking for three to five minutes or until heated through.
- Deglaze with the vinegar.
- Lower the heat to medium-low and simmer very slowly for twenty to thirty minutes until a wooden spoon creates a wake when drawn through the chutney mixture but a few chunks of plum remain.
- Remove from heat. Remove and discard the star anise and cinnamon stick. Taste, Think, Transform with kosher salt and pepper. It may be refrigerated for up to one month or preserved by canning or freezing.
- To preserve by canning: Wash 4-one cup jelly jars, lids, and screw bands in warm soapy water. Rinse thoroughly.
- Place the jars and lid in a water bath canner with water and bring to a simmer. Turn off the heat.
- Remove the hot jars from the hot water. Quickly fill the jars with chutney one-half of an inch from the top. Wipe the tops with a clean wet cloth. Place the lids on top. Screw the bands gently until it is snug, then a quarter turn back (not too tight).
- Place jars in the boiling canner on a rack. The water should be one to two inches above the jars. Cover with a lid. Bring to a gentle boil. Simmer for twenty minutes (for elevations above 1,000 feet, simmer for an additional five minutes). Turn off the heat and remove the canner lid. After five more minutes, remove the jars and place them on a towel to cool.
- When cooled overnight, test the top of the jars by pressing in the middle of the lid with a finger. The lids should not spring back. Also, remove the bands and lift the lid between the thumb and index finger. The lids should not come off the jars. If they do, place them in the refrigerator and use them within one month. Replace the bands. Wash, label, and date each sealed jar—store jars in a dark, cool place for up to one year. Refrigerate after opening.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.