Kurt R.A. Giambastiani

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

Hardware

• Glass jars and rings/lids for preserving (optional, for long-term storage)

Ingredients

• 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

Procedure

• 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.

Notes

• 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.

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