Plum Chutney*

17f41a407b1e02467ce9c67ca30ef18bNot everyone is a chutney fan, but I love the stuff. It goes so well with pork and chicken I find and the blend of sweet and sour is particularly enticing with meat that has minimum individual flavor.

This is quick to do up, and I popped mine into a hot water bath for 10 minutes just to be sure.

It made four half pints.



  1. Combine sugars and vinegar in a large saucepan. (Note: I did not add the stevia until after everything had cooked down. Even though it is heat stable, I decided to add it at the end.)
  2. Bring to a boil, stirring until sugars dissolve.
  3. Add remaining ingredients; mix well and bring to a boil.
  4. Reduce heat and cook gently 45-50 minutes until thickened.
  5. Stir often to keep chutney from scorching.
  6. Pour into hot sterilized jars and seal.
  7. Place in hot water bath and simmer for 10 minutes. Remove and cool. Check each for proper seal.
  8. Store for 4 weeks before opening.
  9. Store opened jar in refrigerator.

SERVES: 4 half-pints

NOTES: I reduced the brown sugar by half in the recipe. You need not peel the plums, Just remove the pit and chop roughly.



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