This plum chutney is a pantry workhorse- and not just an accompaniment to Indian dishes. Serve this sweet and sour condiment with your favourite roast, with chunks of cheese, on a sandwich... And bonus, in the Okanagan, you can buy plums at the farm gate, fresh off the tree, red plums, yellow plums, purple plums. Amazing! Here's the recipe:
This recipe makes about nine cups (9 - 250 ml jars)
2 cups cider vinegar
2 cups sugar
4 lbs plums, pitted and diced
2 large sweet onions, diced
1/4 cup diced prunes
2 tbsp freshly grated ginger
2 tbsp mustard seed
2 tsp salt
zest of one lemon, cut into thin strips
2 garlic cloves, minced
1/2 tsp ground cloves
Bring the vinegar and sugar to a boil in a large pot. Add the plums, onions, prunes, ginger, mustard seeds, salt, lemon zest, garlic and cloves and return to a boil. Simmer until thickened, about 30 minutes.
Ladle into jars and process 20 minutes.
You could replace some or all of the prunes with plump raisins. Try using all yellow plums for a change from the usual red or purple.