Make Ahead

Pluot (or Plum) and Apple Chutney

August 23, 2010
0 Stars
Author Notes

Here's one of my favorite chutneys. I use tart pluots and apples, but plums or nectarines and sweeter apples also work. We like this with good sausages, grilled or any other way they're cooked, and with grilled chicken. Of course it also brightens up a cheese board nicely. N.B. This makes a lot of chutney, so feel free to halve this recipe. Or, make the whole batch and give what you don't need to your friends. They will be so happy you did. Enjoy!! ;o) —AntoniaJames

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Makes 4 pints
Ingredients
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon olive oil
  • Pinch of salt
  • 4 medium garlic cloves, minced
  • 1 tablespoon finely grated ginger root
  • ¼ cup ruby port
  • ¾ cup dried sour cherries (or Zante raisins - often referred to in the US as “currants”)
  • ½ cup dried cranberries (or red currants, if you can get them)
  • 3 pounds of pluots and/or plums, any variety, pitted and quartered (or cut into eighths, if they're large)
  • 4 peeled, cored and coarsely chopped medium apples
  • 1 cup light brown sugar
  • 1 teaspoon aniseed, lightly crushed (optional)
  • 1/2 teaspoon yellow mustard seeds, lightly crushed
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon mace
  • 1 teaspoon kosher salt
  • 1 cup white wine or apple cider vinegar
  • Freshly ground black pepper, to taste
In This Recipe
Directions
  1. In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more. Add the garlic and cook for another minute, stirring frequently.
  2. Deglaze the pan with the port. Add the dried fruit, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.
  3. Cook over medium heat, stirring constantly. After a few minutes, add another ¼ cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining ½ cup of vinegar. Stir well to blend.
  4. Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in freshly ground pepper to taste. Like any chutney or similar condiment, this tastes better after it's had a chance to sit for a few days.
  5. This makes a lot of chutney, but it freezes well; give it a good stir after thawing to incorporate any liquid released as a result. What you don't freeze will last for 2 to 3 weeks tightly covered in the fridge. You can also halve the recipe.
  6. To riff on this to make and save (by freezing) for Thanksgiving holiday events - this chutney is so nice on a cheese board, for example -- substitute dried cranberries for the currants and/or dried cherries. You could even put this out on the table instead of (or with) a more traditional cranberry sauce. (Yes, do it!) If you go that route, you can double or triple the cranberries - go up to 2 cups total of dried fruit. I'm partial to dried cherries with cranberries, so I'd do 1 1/2 cups of dried cranberries with 1/2 cup of dried cherries. The extra dried fruit will absorb more liquid, so you won't be stirring as long to reduce the chutney. When I use a significant portion of cranberries, I omit the anise seed and add a tiny pinch of ground cloves.

See what other Food52ers are saying.

  • Jonathan Mandel
    Jonathan Mandel
  • em-i-lis
    em-i-lis
  • Ms. T
    Ms. T
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • Midge
    Midge
AntoniaJames

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in Boulder County, CO, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)

11 Reviews

Jonathan M. July 21, 2013
This is a good recipe, but it makes 2 QUARTS (4 pints), not 2 pints. This is important to know when planning your canning.
 
Author Comment
AntoniaJames July 21, 2013
Thank you, Jonathan! I will correct that in the recipe. ;o)
 
em-i-lis April 23, 2013
ooh, i can't wait to make this!!!
 
Ms. T. September 30, 2011
This looks great, and I really appreciate the canning tips! I wonder if I can still get good pluots or plums this time of year....Will look at the farmer's market this weekend!
 
TheWimpyVegetarian September 30, 2011
I've made it, Ms. T, and it's really really good. And I was just at the Thursday Farmer's Market at the Civic Center yesterday and there were lots of great looking pluots and plums still coming in!
 
Author Comment
AntoniaJames September 30, 2011
Thanks, both of you! I saw pluots at the downtown Oakland farmers' market today . . . lots of them! Regular plums also work. Select and use at least a few pieces of fruit that's just barely ripe. Have fun!! ;o)
 
Ms. T. October 6, 2011
Thanks for the tips ChezSuzanne and AJ :) I did find some gorgeous plums at the farmer's market last weekend. As well as some beautiful figs that I couldn't resist inviting to the party. I used AJ's recipe as inspiration and a jumping off point, but tweaked it a bit to use what I had on hand. Which included a heavier proportion of apples--the whole purpose of this project was to use up the apples from my backyard tree--the aforementioned figs and a slightly different mix of spices. It came out pretty good, but I haven't canned it yet, because I need to balance out the flavors a little. (Probably should've just followed AJ's recipe closely instead of trying to improvise!) I threw in some cardamom--but kinda wish I hadn't because it's a bit overpowering. So I will keep tweaking my little chemistry project and see if I can balance it out a bit. Thanks again for the inspiration!
 
TheWimpyVegetarian August 29, 2010
I'm adding this one to my canning list! I really like the spice combination you've chosen here - really yummy with the plums and apples.
 
Midge August 26, 2010
Love the aniseed addition. Sounds right up my alley.
 
Author Comment
AntoniaJames August 23, 2010
I hope you try it . . . by the way, you can substitute 5-spice powder for the aniseed, ground coriander and mace. And, for the record, your jam was the inspiration for using port instead of red wine in this! ;o)
 
aargersi August 23, 2010
Uh oh - another delicious canning project!