Want to bring a little pizzazz to that sandwich? Want to add some zip to that cold-cut platter? Here’s a suggestion. A complex mix of flavors — earthy, sweet, tangy, spicy — designed to enhance rather than smother.
Cook up a batch of this, set it in the fridge for a couple of weeks to mellow, and enjoy.
Plum Chipotle Chutney
Makes about 4 pounds
- Glass jars and rings/lids for preserving (optional, for long-term storage)
- 2 pounds plums, halved, stoned, and chopped
- 3 onions, chopped
- Scant 1/2 cup dried cranberries, chopped (use an oiled knife to keep them from sticking to the blade)
- 1 tablespoon ground ginger
- 1 tablespoon black/brown mustard seed
- 1 tablespoon ground cumin
- 1 tablespoon sweet (not hot) paprika
- 1 teaspoon ground chipotle
- 1 2/3 cups red wine vinegar
- 2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
- 2 teaspoons kosher salt
- Put all the ingredients (except sugar and salt) into a large pot over a medium heat and stir well.
- Bring slowly to a boil, reduce heat, cover, and let simmer for 10 minutes until plums are tender.
- Stir in sugar and salt, and stir until dissolved.
- Keep at a light boil for 20–30 minutes, uncovered, stirring to keep it from sticking, until it thickens.
- Store in the fridge for two weeks to mellow. It’s great right away, but it’s better if it rests for a while.
- Optional: For long-term storage, spoon into sterilized jars, seal, process, and store for up to 6 months in cool, dry place.
- If you’re not going to share or can the result, make a half recipe. Four pounds is a lot of chutney.
- I prefer to roughly chop my plums/onions, as this gives more texture to the chutney. If you prefer a more homogeneous texture, chop finely.
- For a smokier flavor, use smoked paprika.
- You can substitute raisins or sultanas for the cranberries.