Spicy Sweet Red Plum Chutney
This Spicy Sweet Red Plum Chutney is a cherished family recipe that transforms an abundance of plums into a delightful, versatile condiment. Bursting with the sweet flavor of ripe plums, aromatic garlic, and a hint of heat from cayenne pepper, this chutney adds a vibrant kick to cheeses, grilled meats, or roasted vegetables. Perfect for gift-giving or stocking your pantry, this sauce is simmered to perfection to release the full essence of its ingredients and is sure to impress your friends and family each season.
1
Servings
N/A
Calories
8
Ingredients
Ingredients
Plums
1 kg (Halved and pitted)
Garlic cloves
3 (Crushed)
Salt
1 tablespoon
Cayenne pepper
1 teaspoon
Mustard seeds
1 tablespoon
White wine vinegar
4 cups
Brown sugar
2 cups
Sultanas
3/4 cup
Instructions
1
Begin by halving and stoning the plums, and crushing the garlic cloves.
2
In a large saucepan, combine the halved plums, crushed garlic, salt, cayenne pepper, mustard seeds, white wine vinegar, brown sugar, and sultanas.
3
Cover the pan and bring the mixture to a gentle simmer over medium heat.
4
Let it cook for about 50 minutes, stirring occasionally, until the plums are very soft and the flavors have melded beautifully.
5
Once cooked, carefully sieve the mixture to remove the solids, pressing down to extract as much liquid as possible.
6
Pour the strained sauce into hot sterilized bottles, ensuring to leave some headspace.
7
Seal the bottles tightly. As they cool, a vacuum seal will form, preserving your chutney for future enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Sweet Red Plum Chutney?
It is a versatile condiment made from red plums, garlic, and spices, offering a balance of sweet, tart, and spicy flavors.
What type of plums should I use?
Red plums are ideal for this recipe because of their vibrant color and sweet-tart flavor profile.
How many plums are required for this recipe?
The recipe calls for 1 kilogram of plums, which should be halved and pitted before cooking.
Do I need to peel the plums?
No, you do not need to peel the plums as the mixture is sieved after cooking to remove any solids.
What makes this chutney spicy?
The heat in this chutney comes from the addition of one teaspoon of cayenne pepper.
Can I adjust the spiciness of the recipe?
Yes, you can increase or decrease the amount of cayenne pepper to suit your personal heat preference.
What kind of vinegar is used?
The recipe specifies 4 cups of white wine vinegar to provide the necessary acidity.
Can I substitute the white wine vinegar?
Apple cider vinegar can be used as a substitute if you prefer a slightly fruitier acidity.
Why is brown sugar used instead of white sugar?
Brown sugar adds a deeper, caramel-like sweetness that complements the plums better than white sugar.
What are sultanas?
Sultanas are golden dried grapes that add texture and concentrated sweetness to the chutney.
Can I use raisins instead of sultanas?
Yes, raisins can be used as a direct substitute for sultanas in this recipe.
How should the garlic be prepared?
You should use three garlic cloves that have been thoroughly crushed.
What is the purpose of the mustard seeds?
Mustard seeds provide a subtle pungent flavor and a bit of texture to the simmered mixture.
How long does the chutney need to cook?
The mixture should simmer for approximately 50 minutes until the plums are very soft.
Should the pan be covered while simmering?
Yes, covering the pan helps retain moisture and ensures the plums soften evenly.
Why do I need to sieve the mixture?
Sieving removes the plum skins, mustard seeds, and garlic solids to create a smooth, refined sauce.
How do I extract the most flavor when sieving?
Press down firmly on the solids in the sieve to extract as much liquid and pulp as possible.
How should I prepare the bottles for storage?
Bottles must be hot and sterilized to prevent spoilage and ensure a safe seal.
Why is headspace important when bottling?
Leaving headspace allows the air to be driven out as the liquid cools, creating a proper vacuum seal.
How can I tell if a vacuum seal has formed?
As the bottles cool, the lids should pull downward; they should not click or move when pressed.
What foods does this chutney pair well with?
It pairs beautifully with various cheeses, grilled meats, and roasted vegetables.
Is this recipe suitable for gift-giving?
Yes, its vibrant color and homemade quality make it an excellent gift for friends and family.
Is this plum chutney vegan-friendly?
Yes, all the ingredients listed are plant-based and suitable for a vegan diet.
Is this recipe gluten-free?
The ingredients are naturally gluten-free, but always check your vinegar and spice labels for cross-contamination.
Can I add other spices like ginger?
Yes, adding fresh or ground ginger can add a lovely warmth that pairs well with plums.
How many servings does this recipe yield?
The recipe is designed to yield a batch that can fill several small bottles, typically listed as one large preparation unit.
Where should I store the finished chutney?
Store unopened, sealed bottles in a cool, dark place like a pantry.
How long will the chutney last once opened?
Once opened, it should be stored in the refrigerator and consumed within a few weeks.
Can I double the recipe?
Yes, you can double the ingredients as long as you use a sufficiently large saucepan to prevent boil-overs.
What should the texture be like before sieving?
The plums should be completely broken down and the mixture should have a thickened, syrupy consistency.