Spicy Plum-Lavender Chutney

[Guest guest]

Spicy Plum-Lavender Chutney

 

5 pounds nearly ripe red or purple pulms

1 medium onion, finely chopped

grated zest and juice of 2 lemons

1 1/2 tablespoons chopped fresh ginger

1 tablespoon whole yellow mustard seed

1 teaspoon hot red pepper flakes

1/4 cup sherry vinegar

3/4 cup firmly packed brown sugar

1/2 teaspoon salt

1 1/2 tablespoons chopped fresh lavender flower heads

 

Cut the plums in half, remove the pits, and slice the fruit into ½-inch wedges.

Place in a heavy-bottomed sauce pan and add onion, lemon, ginger, mustard seed,

red pepper flakes, vinegar, brown sugar, and salt. Bring the mixture to a boil,

then turn the heat to low and simmer, stirring often, until very thick, about 45

minutes. Stir in the lavender. Pack the chutney in sterilized 1-pint or 8-ounce

jars and seal according to the manufacture's directions. The chutney will keep

indefinitely. Or, if not canning, cool and store in refrigerator up to one

month. 3 pints.