Recipes: Plum chutney

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.