Not 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.
- 4 C plums, seeds removed (I used red plums!)
- 1/2 cup brown sugar
- 1 cup sugar (I used stevia)
- 3⁄4 cup cider vinegar
- 1 cup golden seedless raisins
- 2 teaspoons salt
- 1⁄3 cup chopped onion
- 1 clove garlic, minced
- 2 teaspoons mustard seeds
- 3 tablespoons chopped crystallized ginger
- 3⁄4 teaspoon cayenne
- 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.)
- 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.
- Place in hot water bath and simmer for 10 minutes. Remove and cool. Check each for proper seal.
- Store for 4 weeks before opening.
- 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.