Ingredients:
2 lbs of plums pitted and halved
2 tsp ground ginger
1 cup apple cider vinegar
½ cup malt vinegar
1 medium red onion, diced
¾ tsp crushed red pepper
1 tbs mustard seeds
1 tsp salt
1 ¼ cup light brown sugar
1 cinnamon stick
Directions:
Place all ingredients into a large saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally until mixture is thick and of jam like consistency. Place into clean and sterilized canning jars and seal.
Variations – Add some additional types of fresh or dried fruit such as dried apricot, pineapple, apple, raisins, dried cranberries or cherries.
The story:
One of our children recently moved to a new home and the yard had a very large plum tree. We were blessed with a very large bag of plums and I really had no idea what to do with the leftovers after I made a plum tart (I’ll post that later!) Paul suggested I have a go at making some spicy plum chutney. Honestly, I never heard of it. Jam, yes. However, the idea seemed intriguing. I spent a bit of time looking up every plum chutney recipe I could find. I ended up taking bits and pieces from many of the recipes and combined them together to make this one my own.