A perfect foil to grilled sausages, pork chops, charcuterie, or cheese, this fresh summer chutney is simmered with rosemary, balsamic vinegar, and spices. If you prefer a smoother chutney, cut the plums into smaller pieces at the beginning.
This recipe is a part of the summer fruit menu
Servings: Makes about 4 cups
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. dry mustard powder
- 1/8 tsp. ground cloves
- 1 bay leaf , fresh or dried
- 2 sprigs (each about 3 inches) fresh rosemary
- 1/2 cup balsamic vinegar
- 1/2 cup sugar
- 1 tsp. kosher salt
- 7 ripe red plums , quartered
In a medium saucepan, cook all ingredients except plums over medium-high heat, stirring, until sugar dissolves and mixture comes to a boil. Lower heat to medium-low. Add plums and cook, stirring occasionally, until plums have softened and chutney has thickened, about 25 minutes. Remove bay leaf. Let cool; store in an airtight container for up to 1 week.