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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Summer Plum Bread – A Sweet Seasonal Delight

 

As a kid, I turned my nose up at plums, but now I’m counting down the days to plum season. My mother’s legendary plum pies were the star of our annual Christmas boutique, with people lining up to snag a slice before they vanished. Those memories inspired me to dive into plum desserts as an adult, and this Summer Plum Bread is my first venture into turning that juicy, tart fruit into a quick bread. Let me tell you, it’s a game-changer.This loaf is a perfect escape from the usual banana or zucchini bread. It’s vibrant, slightly exotic, and screams summer with every bite. The plums add a juicy pop of flavor, balanced by the subtle warmth of orange oil and the satisfying crunch of Demerara sugar on top. It’s tender, moist, and just sweet enough to feel like a treat without overwhelming. Whether you’re serving it for breakfast, a mid-afternoon snack, or even dessert, this bread is a crowd-pleaser that’s as easy to make as it is delicious.

Summer Plum Bread

1 ½ c. pitted, chopped Melissa’s organic plums
1 T. flour
1 c. sugar
½ c. butter
½ t. vanilla extract
½ t. orange oil 
2 large eggs
1½ c. flour
½ t. salt
¼ t. baking soda
1/3 c. sour cream (not low fat)
¼ c. Demerara sugar

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with Baker’s Joy and set aside.

  In a medium bowl, toss chopped plums with 1 tablespoon of flour to coat; set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in vanilla extract and orange oil, then add eggs one at a time, mixing well.

Sift 1½ cups flour, salt, and baking soda into a separate bowl. With the mixer on low speed, alternate adding the dry mixture and sour cream to the egg mixture until smooth. Gently fold in the flour-coated plums.

Pour the batter into the prepared loaf pan and sprinkle Demerara sugar on top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

This bread is best enjoyed fresh, but it also freezes beautifully for those moments when you need a taste of summer in the off-season. Pair it with a cup of coffee or tea, and you’ve got a perfect moment of bliss.

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