Plum Chutney

Marie Overton

Mar 9, 2022

5 min read

Updated: Aug 31

The Delight of Traditional Plum Chutney

Traditional plum chutney is not only incredibly easy to make, but it also offers a delightful culinary experience that rewards your efforts with a versatile and flavorful accompaniment to a variety of dishes. This chutney serves as a wonderful side to meats, cheeses, and sandwiches, enhancing the overall dining experience with its rich flavors and aromatic qualities.

Versatile Pairings

One of the standout features of plum chutney is its adaptability. It pairs beautifully with a range of meats, making it an excellent choice for enhancing roasted or grilled dishes. For instance, it complements succulent cuts of pork, such as tenderloin or shoulder, adding a sweet and tangy contrast that elevates the dish. Additionally, it works wonderfully with chicken, providing a burst of flavor that can transform a simple meal into a gourmet experience.

Moreover, plum chutney is particularly delicious when served alongside a traditional Christmas ham, where its fruity essence cuts through the richness of the meat, creating a harmonious balance. It can also be a fun and innovative twist on the usual cranberry sauce when served with turkey during Thanksgiving, offering a unique flavor profile.

The Art of Making Chutney

The process of making traditional plum chutney is straightforward and rewarding. As the chutney simmers on the stove, the sweet aroma of the plums mingling with spices fills the kitchen, creating an inviting atmosphere that beckons you to taste the concoction. The combination of ripe plums, sugar, vinegar, and spices such as ginger, cinnamon, and mustard seeds results in a savory fruit blend that is both complex and satisfying.

A Culinary Adventure

As you prepare the chutney, you may find yourself sneaking tastes, drawn in by the intoxicating scent and the promise of flavors to come. The initial sweetness of the plums is balanced by the acidity of the vinegar, while the spices add warmth and depth. This creates a chutney that is not only delicious but also adds a layer of sophistication to any dish it accompanies.

Its ease of preparation, combined with its ability to enhance a wide variety of dishes, makes it a must-have condiment. Whether enjoyed with meats, cheeses, or as a unique alternative to traditional sauces during festive meals, this chutney is sure to satisfy.

Ingredients to Make Plum Chutney:

Makes: 6 pints

16 cups chopped plums
1 small chopped Onion
2 cups Raisins
3 cups Brown Sugar
3 cups Vinegar
2 tsp Ginger
2 tbsp whole Mustard Seeds
1/2 tsp ground Cinnamon
1 tsp Salt

Preparation to Make Plum Chutney:

Begin by thoroughly washing the whole plums under cold running water to ensure that any dirt, pesticides, or residues are completely removed from their surfaces. After washing, make sure to drain the plums well to eliminate any excess water that could affect the consistency of your final dish. Once drained, carefully remove the pits from each plum, as they can be quite hard and inedible. After the pits have been removed, proceed to chop the plums into smaller pieces, taking care to measure out a total of 16 cups of chopped plums. This measurement is crucial for achieving the desired flavor and texture in the final recipe.

Next, turn your attention to the onion. Start by peeling the onion to remove its outer skin, which can be tough and papery. Once peeled, finely chop the onion into small pieces, ensuring that the size is consistent to allow for even cooking. The onion will add a rich depth of flavor to your dish, enhancing the overall taste profile.

Hands sprinkle cinnamon into a pot of chopped onions and spices on a granite countertop, with small bowls nearby.

Now that you have prepared the plums and onions, it is time to combine all the ingredients in a large pot. Carefully add the chopped plums and the finely chopped onions, along with any additional ingredients specified in your recipe, such as spices, sweeteners, or other fruits.

Hands stir a steaming pot of chunky soup or stew on a stovetop, with another pot beside it.

Once everything is in the pot, set it over medium heat and bring the mixture to a simmer. As it cooks, stir occasionally to prevent sticking and to help the flavors meld together. Allow the mixture to simmer for an extended period until it thickens to your desired consistency. This process not only concentrates the flavors but also transforms the ingredients into a deliciously rich sauce or compote that can be used in various dishes or enjoyed on its own.

Canning Plum Chutney:

Ladle pours thick brown sauce through a funnel into a glass jar on a kitchen counter, with empty jars and a stockpot nearby.

Using a jar funnel, carefully ladle hot chutney into a preheated glass jar, making sure to leave a ½-inch headspace at the top. This headspace is crucial as it allows for the expansion of the chutney during the canning process and ensures that the jar seals properly. It is important to use a funnel to prevent any spills, which can make the sealing process less effective and create a mess that could lead to contamination.

Once the chutney is poured into the jar, it is essential to remove any air bubbles that may have been trapped within the mixture. This can be done using clean chopsticks or other utensils specifically designated for this purpose. Gently insert the chopstick into the jar, moving it around the edges to dislodge any bubbles. This step is vital because trapped air can compromise the seal and affect the preservation of the chutney, potentially leading to spoilage.

After ensuring that all air bubbles have been eliminated, the next step is to clean the rim of the jar meticulously with a clean cloth. This is a critical step in the canning process, as any residue or chutney left on the rim can interfere with the jar's ability to seal properly. A clean rim is essential for creating a vacuum seal, which is necessary to keep the chutney safe for storage over an extended period.

Next, center the lid on the jar, ensuring that it is positioned correctly to create a tight seal. Once the lid is in place, adjust the band to a finger-tip tightness. This means that you should tighten the band until it is snug, but not overly tight, as this can prevent the jar from sealing effectively. It is important to repeat this process for each jar until all of your jars are filled with the delicious chutney you have prepared. Properly sealing each jar will help ensure that your chutney remains fresh and flavorful, ready to be enjoyed at a later date. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process Jars:

Place the filled jars into the boiling water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner and bring water to a rolling boil. Process pint jars for 10 minutes at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Chalkboard sign lists water bath canning times for 1,000–10,000 ft beside jars on a kitchen counter.

Once your jars have completed the appropriate time in the boiling waterbath canner, turn off the heat, remove the water bath's lid and allow to cool for 5 minutes.

Six mason jars of dark jam on a kitchen counter, with green canning tongs above them and pans in the background.

Place jars on a heat resistant surface and let cool undisturbed for 24 hours.

Glass jar of amber jam with gold lid sits in a basket of red and yellow plums on a wooden table.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.