• 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.