Sweet, Hot Plum Chutney – A Versatile Summer Delight

 

It’s plum season, and my kitchen is buzzing with the vibrant colors and juicy sweetness of fresh plums! Among the many ways to celebrate this seasonal bounty, one recipe stands out as a true gem: Sweet, Hot Plum Chutney, inspired by the culinary genius Nigel Slater. This tangy, spicy, and subtly sweet relish is a game-changer, elevating everything from Indian curries to charcuterie boards. My favorite way to enjoy it? Mix it with fresh chopped scallions and cream cheese for a refreshing, unique dip or spread that’s perfect for summer gatherings. Don't get me started on how amazingly good it is on a grilled cheese.

Don’t let the word “chutney” intimidate you—it’s incredibly easy to make, and you don’t need to be a canning expert to enjoy it. If sterilizing jars feels like too much hassle, simply freeze the chutney in ice cube trays for convenient, portion-sized bursts of flavor.

It employs the use of pantry staples like vinegar, sugar, and spices, plus fresh plums and shallots,or onions, if you must. You can adjust the dried chile flakes to suit your spice tolerance, and it stores well in jars or the freezer, so you can savor plum season all year. Whether you’re a seasoned home cook or a curious beginner, this recipe is your ticket to transforming plums into something extraordinary.

Sweet, Hot Plum Chutney
 (Makes about 3-4 small jars)

1½ lbs. Melissa’s plums, halved and pitted
3 Melissa’s shallots, peeled and coarsely chopped
1 c. golden raisins
1 c. sugar
¼ t. dried chile flakes (adjust for more or less heat)
Juice from one Melissa’s Tango tangerine
1 t. kosher salt
2 t. yellow mustard seeds
2/3 c. cider vinegar
2/3 c. malt vinegar
1 cinnamon stick

In a large stainless steel or enameled pan, combine the plums, onions, raisins, sugar, chile flakes, tangerine juice, salt, mustard seeds, vinegars, and cinnamon stick.

Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for about 1 hour, stirring occasionally to prevent sticking, until the chutney thickens to a jam-like consistency.

Remove the cinnamon stick. Spoon the hot chutney into sterilized jars and seal, or let cool and freeze in ice cube trays for easy portioning.

If you’re new to canning, sterilize jars by boiling them for 10 minutes or running them through a dishwasher’s sanitize cycle. Not canning? Store in the fridge for up to 2 weeks or freeze for up to 6 months.

Serve alongside chicken tikka masala or vegetable curry for a burst of sweet-spicy flavor.

Charcuterie Board: Pair with aged cheddar, prosciutto, and crusty bread for an elegant appetizer.

Cream Cheese Dip: Mix 2 tablespoons of chutney with 8 ounces of cream cheese and 2 chopped scallions for a tangy spread perfect for crackers or bagels.

Sandwich Spread: Add a dollop to grilled cheese or turkey sandwiches for a gourmet twist.

Why Plums, you ask?
Plums are at their peak from late spring to early fall, and their juicy, tart-sweet flesh is ideal for chutneys. Melissa’s plums, in particular, bring a reliable burst of flavor, and the pixie tangerine juice adds a bright, citrusy note that balances the richness of the spices. This recipe is a celebration of summer’s bounty, capturing the essence of the season in every bite.

So, grab those plums, crank up your favorite summer playlist, and let’s get cooking! This Sweet, Hot Plum Chutney is your new go-to for adding a touch of sophistication and spice to any meal. Have you tried making chutney before, or do you have a favorite plum recipe? Share your thoughts in the comments—I’d love to hear from you!

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