UnChu Littlefield of the "Tate's Kitchen" blog adapted this plum chutney recipe from Bon Appetit. Slather a little of this over some turkey or pork in your sandwich, or pair it with roasted pork tenderloin for dinner.
4 to 6 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
1/2 teaspoon ground ginger (optional)
1 bay leaf
Salt and pepper, to taste
Halve and pit the plums. Cut into 1/4-inch wedges.
Heat the oil over medium heat.
Add the shallot and cook until soft, 2 or 3 minutes.
Add the brown sugar and stir to coat all the pieces of shallot.
Add the apple cider vinegar, garlic, mustard seeds, bay leaf, pepper and salt plus 1/4 cup of water.
Cook until fragrant, about 3 minutes.
Stir in plums and bring to a simmer. Cover.
Cook 7 to 8 minutes, stirring occasionally.
Uncover and let cook another 10-15 minutes until fruit is soft and juices have thickened. Season to taste with salt and more pepper if needed.
Let cool. Store refrigerated in a glass jar.