Spicy Plum Chutney
Elevate your pantry with a jar of homemade Spicy Plum Chutney, a rich and aromatic condiment that combines the natural sweetness of ripe plums with the bold kick of red chili flakes and warm spices like cinnamon and cloves. This easy-to-make recipe balances tangy apple cider vinegar with earthy brown sugar, creating a perfectly spiced chutney with subtle heat and complex flavors. Enhanced by the addition of raisins and fresh ginger, this versatile chutney pairs beautifully with roasted meats, cheese boards, or crusty bread. With just 15 minutes of prep and a simmering process that fills your kitchen with irresistible aromas, this make-ahead condiment is a must-have for any flavorful meal.
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Recipe Information
Ingredients
- 500 grams ripe plums (pitted and chopped)
- 1 medium red onion (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic cloves (minced)
- 150 grams brown sugar
- 125 milliliters apple cider vinegar
- 1 teaspoon red chili flakes
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 50 grams raisins
- 100 milliliters water
Instructions
Wash and pit the plums. Chop them into small, evenly sized pieces.
Finely chop the red onion and mince the garlic. Grate the fresh ginger.
In a large, heavy-bottomed saucepan, combine the chopped plums, red onion, garlic, ginger, brown sugar, apple cider vinegar, and water.
Place the saucepan on medium heat and stir to dissolve the sugar.
Add the red chili flakes, ground cinnamon, ground cloves, and salt to the pan. Stir well to incorporate the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, add the raisins to the chutney. Continue to cook for another 10-15 minutes, or until the mixture thickens and the plums break down completely.
Taste and adjust the seasoning, adding more chili flakes for extra heat or a pinch of salt if needed.
Remove the chutney from heat and let it cool slightly. Transfer it into sterilized jars while still warm, leaving a small gap at the top.
Seal the jars tightly and let the chutney cool completely at room temperature before storing in the refrigerator. The flavors will develop further over time.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 233.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
