Pluot (or Plum) and Apple Chutney

By AntoniaJames
August 23, 2010
11 Comments


Author Notes: Here's one of my favorite chutneys. I use tart pluots and apples, but plums and sweeter apples also work. Like any chutney, this brightens up good sausages, any way they're cooked, and grilled chicken - as well as any cheese plate. I hope you enjoy this. ;o)AntoniaJames

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 Zante raisins (sometimes called “currants”)
  • ½ cup dried red currants
  • 3 pounds of pluots and/or plums, any variety, pitted and quartered (or cut into eighths, if they're large)
  • 1 lb. peeled, cored and sliced apples (weighed after trimming)
  • 1 cup light brown sugar
  • 1 teaspoon aniseed, lightly crushed
  • 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 vinegar
  • 1/4 teaspoon freshly ground green or black pepper

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; then, add the garlic and cook for another minute, stirring frequently.
  2. Deglaze the pan with the port. Add the currants, 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 the freshly ground pepper.
  5. If processing for shelf stability, pour into sterilized jars and process according to the manufacturer's instructions for 10 minutes in a boiling water bath.
  6. If not processing, this will last for 2 to 3 weeks tightly covered in the fridge.
  7. I do hope you enjoy this. Affectionately yours, AntoniaJames ;o)
  8. CANNING TIP: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!

More Great Recipes:
Condiment|Vegetable|Fruit|Make Ahead|Summer|Gluten-Free|Vegan

Reviews (11) Questions (0)

11 Comments

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!