Plum chutney

We’ve had a fair bit of plums outside this year. They’re not as tasty-looking as in previous years,  (I am really picky when it comes to eating plums from the tree – they have to look just right, or else I won’t bother) so the obvious thing is to use them as an ingredient in something.

I found this recipe in Danish newspaper Politiken’s online archive of recipes. I have adapted it to suit my cupboards (I have limited spices, and as a result, it got a flavor-profile of Christmas/Autumn). Experiment with a bit of chili if you have if. The original recipe states Danish plums, which might be a bit difficult to find elsewhere, so I have adapted. And, apart from taking the stones out of the plums, it is really the simplest recipe there is.

Ingredients (makes two smallish glasses of chutney) 

500 g mature plums
about 150-180 g sugar (more if you like it sweet)
1 dl of apple cider vinegar ( I used white wine vinegar) 
2 tbsp powdered ginger. (Original recipe has fresh ginger, 3 tbsp)
1 tbsp powdered cloves. (not in original recipe) 
1. Halve the plums, remove the stones and cut the plums in smaller parts.
2. Put the plums in a pot with the sugar and the vinegar
3. Let it boil, no lid, until the wet has disappeared and the chutney has thickened. (Taste to make sure the flavor balance is what you’d like it to be.)
4. Add the ginger, and cloves for the last ten minutes of the boiling time.
5. Pour into clean, hot glasses. Close the lid.
Let it stand cold and dark for a few months to mature.
Have with spicy dishes or cheese. (For some reason, the spice mix and the sweet makes me think of adding it to Camembert or Brie)

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