Plum Chutney

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Plum Chutney

 

4 to 5, about 1 1/4 pounds, red plums, ripe but still firm

1 large Granny Smith apple

2/3 cup sugar

6 tablespoons red-wine vinegar

1 tablespoon minced, peeled fresh ginger

1 teaspoon chopped garlic

2 teaspoons grated orange zest

1/4 teaspoon ground cinnamon

 

Halve plums and cut each half into 1/2 inch dice to yield 3 cups. (You may not

need to use all the plums.) Set aside. Halve lengthwise and core apple without

peeling. Cut into 1/2 -inch dice to yield 1 cup.

Combine 1 cup water and the sugar in a large, heavy saucepan over high heat.

Stir to dissolve sugar and then bring to a boil without stirring.

Add vinegar, ginger, garlic and half of the diced plums and the diced apple.

Bring mixture to a boil and boil for 5 minutes. Add remaining plums, orange zest

and cinnamon. Bring to a gentle boil and cook until thick and syrupy, about 10

minutes. Remove and cool. Chutney can be prepared 5 days ahead.

Cover and refrigerate. Bring to room temperature before using.

Note: Plums seem to vary in their sweetness. If this chutney doesn't seem tart

enough when finished, you can add a little more vinegar (1 to 2 teaspoons at a

time) and cook a few minutes more to evaporate until the sweet/tart tastes are

balanced.

Makes 2 generous cups.