During our visit to Virginia this past spring, we picked up some plum chutney for my dad while we were at Red Truck Bakery in Warrenton. In typical family fashion, before we gave it to him, we opened it to taste and to make sure it was safe for him to eat. It was more than okay! He thought so too, and sent me a picture of the label with the ingredients so I could try to recreate it at home. I followed the portions and cooking directions from this recipe, but added some ginger and red pepper flakes, and substituted dried tart cherries for the currants (the original jar contained raisins instead).
Plum Cherry Chutney
8 plums, chopped (1.5 lbs.) - I used organic and did not peel them.
3/4 cup brown sugar
1/3 cup dried cherries
1/4 cup apple cider vinegar
1 red onion, diced
1/2" piece of ginger, peeled & grated
2 cloves of garlic, minced
1 teaspoon mustard seed
1/2 teaspoon salt
1/4-1/2 teaspoon red pepper flakes
Cooking and canning directions can be found in this recipe. Our family is partial to eating chutney on tortilla chips!
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