Plum Apple Chutney

I could’ve named this post “how I further promote the decomposition process happening in my fridge and make it palatable”.  Chutney is my way of dealing with the drunk, mushy fruit in the bottom of my fridge, sort of like soup is how I deal with leftover veggies.  

I doubt you’ll ever want to eat at my house again.  

Anyway, so our wrangler Suzie brought me some beautiful plums.  Sadly, it was during Cowboy Camp and so the plums sat on my kitchen counter, bleeding their briney juice onto the formica for several days before I could tend to them.  Given that chutney and jam are basically mushy fruit with sugar, I decided to make a plum chutney.  But by the time I picked out the seriously rotten ones (which I fed to the chickens who are now completely blottoed), I needed a little more fruit.  What do you know?  I had some mushy apples too!  My fridge is a dang gold mine!  

Chutney to me is best with lots of texture, so I cut everything in biggish chunks and left the skins on.  Here are some photos of the process:

Plum Apple Chutney

Plum Apple Chutney getting ready to cook. Your house will smell awesome.

muffin tin for freezing small quantities.

Jumbo muffin tin of plum apple chutney. I put this in the freezer. Once solid, I then individually vacuum seal and freeze these little hockey-pucks of awesomeness.

And here is the recipe!

Plum Apple Chutney
Serves 24
A pretty chutney that goes well with pork, chicken, or turkey. Beautiful. Could add pistachios right before serving.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 1/2 cups pitted, chopped plums
  2. 1 cup chopped apples
  3. 1 cup brown sugar
  4. 1 cup white sugar
  5. 3/4 cup apple cider vinegar
  6. 1 cup dried cranberries (you could try raisins too)
  7. 2 teaspoons salt
  8. 1/3 cup chopped onion
  9. 1 clove minced garlic
  10. 2 teaspoons mustard seed
  11. 3 tablespoons ginger paste
Instructions
  1. Combine sugars and vinegar in a saucepan.
  2. Bring to boil, stirring to melt sugar.
  3. Mix in remaining ingredients, bring to a boil.
  4. Reduce heat and cook gently 45 minutes until thickened. Stir frequently.
  5. At this point you can choose your preservation method. I ladled it into a muffin tin to freeze small portions. Once frozen, I take them out and then vacuum seal them and freeze them. Otherwise you can can them.
Notes
  1. This is a chunky, spicey chutney that is a beautiful color -- great for pork tenderloin, chicken, or turkey. Or you can do like me and just eat it with chips.
Red Mountain Trails http://www.redmountaintrails.com/
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