Plum Chutney

"In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit!"
 
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photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
Ready In:
1hr 10mins
Ingredients:
11
Yields:
4 half pint jars of chutney
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ingredients

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directions

  • Combine sugars and vinegar in a large saucepan.
  • Bring to a boil, stirring until sugars dissolve.
  • Add remaining ingredients; mix well and bring to a boil.
  • Reduce heat and cook gently 45-50 minutes until thickened.
  • Stir often to keep chutney from scorching.
  • Pour into hot sterilized jars and seal.
  • **Allowat least one month to season before opening.

Questions & Replies

  1. Can this chutney be put through the canning process in order to preserve longer?
     
  2. Are the plums peeled?
     
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Reviews

  1. I know this needs to mellow over a 4 week period but WOW! I got a spoonful as I was jaring it--just couldn't wait....what a wonderful blend of flavors & very easy to make...the waiting is the hardest part. Wonderful for gifts this holiday season.
     
  2. I thought this chutney was fabulous. My husband, who likes his food much milder and less spicy than I do, also loved it. His taste is generally for the mildest possible salsas, curries, etc., so my best guess is that this chutney will not be too much for most people. I find that the chutney stays very liquidy until right about 50 minutes in the cooking time, at least on my stovetop, and then all at once it starts to thicken up. I suspect there are lots of things that could be a factor in why some people are reporting that it doesn't thicken or thickens slowly, from the difference in people's stoves and pans to the different levels of pectin in certain types of plums. I'd recommend leaving the skins on the plums to get the most pectin out, and I have been known to throw an apple or two in for a little extra pectin (and because we have an apple tree in the back yard and apples coming out our ears sometimes). I'm grateful for all the great recipes Silent Cricket left us. She is missed.
     
  3. This is AWESOME. So, so, so easy to make, I can't stop eating it! After reading previous reviews I did change a couple of things, and it has turned out thick and so flavoursome.<br/><br/>I decided to simmer it with the lid off instead of on after reading the runny comments, and this has made it come out a perfect consistency, like jam. It is definitely not runny at all, and only took about 30 mins instead of 40-50 mins.<br/><br/>I omitted the raisins and added two ripe tomatoes instead, (as I don't like raisins), and as I didn't have any cayenne pepper I used a teaspoon of homegrown ground chilli- it is nice and spicy without being hot. I also left the skins on the tomatoes and plums, which may have helped with the thickness.<br/><br/>Thoroughly recommend.
     
  4. I found this recipe very easy to prepare. I noticed what was mentioned regarding the chutney being a bit runny, so at the end stage I prepared some powdered gelatine by sprinkling it over a quarter cup of very hot water and mixing well and added it to the chutney after the cooking process, this set the chutney beautifully. (Never add gelatine to a liquid that is still boiling.) The chutney has a great flavour and is a delecious accompaniament to Indian food, especially Samosas.
     
  5. I can finally post my review, after having to wait all this time for the flavours to develop. Making the chutney was really simple and eventhough it takes a bit of time to cook, the biggest job is to remove the stones from the plums. The flavour of the chutney is great, just the right balance between sweet and tangy. Mine turned out a little runny though, I thought it might thicken a little or set as it cooled but it's not changed much. It's great with crackers and cheese! Thanks for sharing.
     
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Tweaks

  1. This is AMAZING! I replaced the raisins with 3 plum tomatoes, the garlic with some garlic powder, and doubled all the spices (except the salt). I'm going to store it in the freezer. Note: don't worry if the recipe doesn't thicken entirely after cooking 55 minutes; after mine cooled, it thickened to the perfect consistency.
     

RECIPE SUBMITTED BY

(As many of you know Silent Cricket passed away on Feb. 29. Since she loved Recipezaar so much and so many on Recipezaar have shown their love for her, and have enjoyed her recipes, her personal information will remain here indefinitely just as she wrote it. Her lines at the end of this section sound somewhat prophetic as the last chapter of her earthly existence has been written.) Well, the time has come for me to change my users' name. After being, "OzCoMartha" because of having lived for three years in Australia and then moving to Colorado, I have decided to "turn over a new leaf." I chose this name because many moons ago I used to be able to "chirp" like a cricket and the "silent" refers to the present time when I'm taking a break...But, perhaps after a season, however long I decide that needs to be, I may be back and then I will fill in more details about myself...
 
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