Plum Chutney
Recipe created by Heidi Johansen
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
  • Directions
    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.


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