Wednesday, September 05, 2007
Plum Chutney Recipe
3 lb. blue Italian plums, sliced
1.5 lb. apples, cored & chopped small
3 small hot peppers, seeded & chopped small
1 Tbsp each of powdered ginger, whole allspice, mustard seed, and cloves
2 cups cider vinegar
2 cups brown sugar
Mix all ingredients in large pot. Simmer until very thick -- around 1 to 2 hours (varies depending on the fruit). Store in jars, refrigerated. Mellow for 2 weeks before serving -- the taste really changes with age.
I have made this recipe many times, using local ingredients from the Ann Arbor Farmers' Market. It is delicious with lamb, chicken, or any type of curry. I like to make chutney, and I love the result, but as an additional benefit, it's a much more cost-saving use of time than just canning fruit. A can of plums or peaches costs less than you spend to make home-canned fruit (though may not be as good) but a jar of home-made chutney involves considerably less cost than a jar of store-bought chutney.