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Plum Chutney

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“A jam-like fruit chutney. Make this in the late summer when plums are ripe and plentiful.”
5hrs 30mins
4 cups

Ingredients Nutrition


  1. Combine the first 12 ingredients in a slow cooker.
  2. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
  3. Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
  4. Stir in crystalized ginger.
  5. Turn off the cooker and let cool to room temperature in the slow cooker.
  6. Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
  7. Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
  8. The chutney will keep in the refrigerator for up to 2 months.

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