Servings: Makes about 4 cups
Ingredients 1/2 tsp. freshly ground black pepper1/4 tsp. cinnamon1/4 tsp. dry mustard powder1/8 tsp. ground cloves1 bay leaf , fresh or dried2 sprigs (each about 3 inches) fresh rosemary1/2 cup balsamic vinegar1/2 cup sugar1 tsp. kosher salt7 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.