Plum Chutney
A versatile plum chutney ideal for accompanying cheese, charcuterie, or holiday turkey and ham.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Slice peeled ginger into thin matchsticks.
-
Crack cardamom pods, remove and crush the seeds.
-
Roughly chop the dates.
-
Combine sliced ginger, crushed cardamom, and chopped dates in a large, non-reactive saucepan.
-
Cut plum halves and add to the pan with onions, apples, vinegar, and sugar; stir well.
-
Place pan on medium heat, stir until sugar dissolves, then add cinnamon, ground ginger, and star anise; stir again.
-
Bring chutney to a gentle boil, then reduce heat to low and cook for 2 to 2 1/2 hours, stirring periodically to prevent sticking.
-
When thickened and glossy dark brown, remove from heat and let stand for 15 minutes.
-
Pot into hot sterilized jars and process using a water bath canning method.