Best 12 Plum Chutney Recipes

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Indulge in a culinary journey with our collection of tantalizing plum chutney recipes. Embark on a flavor adventure as we explore a range of chutneys, each boasting its unique blend of sweet, tangy, and savory notes. From the classic and timeless Traditional Plum Chutney to the innovative and bold Spiced Plum Chutney with Ginger and Chili, our recipes cater to every palate.

Prepare to be captivated by the rich, amber hues of our Plum Chutney with Mustard Seeds and Coriander, a delightful accompaniment to grilled meats and roasted vegetables. For those who prefer a touch of heat, our Fiery Plum Chutney with Habaneros delivers a spicy kick that will leave your taste buds tingling. And if you seek a sweet and tangy treat, our Sweet and Sour Plum Chutney with Pineapple and Raisins is sure to satisfy your cravings.

With each recipe carefully crafted and bursting with flavor, this collection celebrates the versatility of plum chutney. Whether you're a seasoned chutney enthusiast or a curious newcomer, our recipes will guide you in creating delicious and memorable culinary experiences.

Here are our top 12 tried and tested recipes!

PLUM CHUTNEY



Plum Chutney image

Sugary sweet and full of spices, this plum chutney is easy to make on the stovetop to use as a condiment for a variety of dishes.

Provided by Jill Sander

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h10m

Yield 16

Number Of Ingredients 8

10 medium plums, pitted and chopped, or more to taste
1 cup white sugar
½ teaspoon fine sea salt
½ teaspoon ground ginger
½ teaspoon chili powder, or to taste
½ teaspoon ground cloves, or more to taste
⅛ teaspoon ground cinnamon
2 tablespoons white vinegar

Steps:

  • Mix plums and sugar together in a heavy-bottomed stockpot. Cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
  • Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
  • Mix vinegar into the pot and cook over low heat, stirring frequently to prevent burning, for 5 minutes more. Let cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 56 mg, Sugar 16.6 g

PORK TENDERLOIN WITH PLUM CHUTNEY



Pork Tenderloin with Plum Chutney image

Provided by Susan Spungen

Categories     Fruit     Pork     Backyard BBQ     Dinner     Plum     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Plum Chutney:
4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup Sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt
Pork:
2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons olive oil
2 pork tenderloins (about 2 pounds)
Kosher salt, freshly ground pepper
16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • For plum chutney:
  • Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
  • Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
  • For pork:
  • Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
  • Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Provided by Floyd Cardoz

Categories     Sauce     Ginger     Side     Quick & Easy     Plum     Anise     Cinnamon     Clove     Seed     Simmer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar
1/2 cup sugar
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper
2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

Steps:

  • Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
  • Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
  • *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

ROASTED PLUM CHUTNEY



Roasted Plum Chutney image

Provided by Ina Garten

Categories     condiment

Time 50m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon good olive oil
1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch-diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt
Cheese and crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  • Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY



Grilled Pork Chops With Plum-Ginger Chutney image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 cup gin
1/2 cup dry vermouth
1 cup sugar
Kosher salt
2 sprigs rosemary
2 bay leaves
1 tablespoon coriander seeds
6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
1 small red onion, chopped
1/3 cup white wine vinegar
1 tablespoon mustard seeds
1 1/2 teaspoons finely grated ginger
Pinch of red pepper flakes
4 medium plums, pitted and chopped into 1/2-inch pieces
1 tablespoon dijon mustard
Freshly ground pepper

Steps:

  • Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

CHICKEN WITH PLUM CHUTNEY



Chicken with Plum Chutney image

Our Indian-tinged chutney enlivens simple chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
  • Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
  • Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Nutrition Facts : Calories 421 g, Fat 9 g, Fiber 2 g, Protein 47 g

SPICED PLUM CHUTNEY



Spiced Plum Chutney image

Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find white malt vinegar, feel free to use brown malt vinegar.

Provided by CulinaryQueen

Categories     Fruit

Time 1h30m

Yield 6 pounds

Number Of Ingredients 13

2 lbs plums (weight when stoned or pitted)
1 lb apple (weight when peeled and cored)
1 lb onion
2 garlic cloves
2 1/2 cups white malt vinegar, divided
1/2 teaspoon ground mixed spice
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 1/4 cups sultanas (golden raisins)
2 1/2 cups brown sugar
salt & freshly ground black pepper, to taste
cayenne pepper (pinch)

Steps:

  • Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
  • Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
  • Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
  • Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
  • Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
  • Add salt and pepper to taste, then spoon into the hot jars and seal down.

PLUM CHUTNEY CRUMB PIE



Plum Chutney Crumb Pie image

If you've never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day. Really, making chutney is no harder than making applesauce. All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you're done. The intriguing flavor comes from the combination of ingredients, not from a complicated technique.

Provided by Melissa Clark

Categories     dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 23

170 grams all-purpose flour (about 1 1/4 cups), more as needed for rolling out dough
1 gram fine sea salt (about 1/4 teaspoon)
10 tablespoons unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
2 tablespoons cider vinegar
70 grams light brown sugar (about 1/3 cup)
1 star anise pod
1 cinnamon stick (2 inches long)
1 small sprig fresh rosemary
1 teaspoon grated fresh ginger root
1 gram black pepper (about 1/2 teaspoon)
2 grams ground cardamom (about 1/2 teaspoon)
1 gram fine sea salt (about 1/4 teaspoon)
3 pounds ripe plums, pitted and sliced (about 6 cups)
100 grams granulated sugar (about 1/2 cup), more to taste
1 teaspoon freshly grated orange zest
25 grams instant tapioca (about 2 tablespoons)
90 grams all-purpose flour (about 3/4 cup)
100 grams dark brown sugar (about 1/2 cup)
5 grams cinnamon (about 1 teaspoon)
Pinch ground cloves
1 gram fine sea salt (about 1/4 teaspoon)
5 tablespoons unsalted butter, cut into pieces
Vanilla ice cream, for serving (optional)

Steps:

  • Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
  • Make the chutney: In a medium saucepan over medium heat, bring vinegar, 2 tablespoons water, brown sugar, star anise, cinnamon stick, rosemary sprig, ginger root, pepper, cardamom and salt to a simmer, stirring to help dissolve sugar. Add a third of the plums and let mixture simmer until thickened, stirring frequently, 20 to 30 minutes. Let cool, then discard star anise, cinnamon stick and rosemary.
  • Meanwhile, toss remaining plums, granulated sugar, orange zest and tapioca in a bowl and let sit for 20 minutes. (If your plums are tart, add more sugar to taste.)
  • Lightly flour a work surface and rolling pin. Gently roll out dough to fit a 9-inch pie pan, dusting with flour if dough is sticking. Fold dough in half and transfer to pie pan. Carefully press crust into pan and crimp edges. Return pie to refrigerator for 20 minutes. While crust chills, heat oven to 400 degrees.
  • Gently press foil into pie crust and fill with pie weights or dried beans. Transfer to oven and bake for 18 minutes. Remove the foil and pie weights and bake for another 5 to 10 minutes, or until crust is a light golden brown. Transfer to a rack to cool slightly.
  • Meanwhile, prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, cloves and salt. Using your hands, work in butter until the dry ingredients are completely incorporated into butter and large, marble-size clumps form when pinched. Let sit in refrigerator while assembling pie.
  • Mix chutney into uncooked plums. Pour filling into crust and cover with crumb topping. Turn oven down to 350 degrees and place pie on a baking sheet on middle rack in oven. Bake pie for 1 to 1 1/2 hours or until fruit is bubbling and top is golden brown. Serve warm or at room temperature, with vanilla ice cream if you like.

PLUM CHUTNEY WITH PORK



Plum Chutney with Pork image

Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 20

1 garlic clove, peeled
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 teaspoon canola oil
2 pork tenderloins (1 pound each)
CHUTNEY:
1 cup coarsely chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2 cup water
1/3 cup raisins
1/4 cup orange juice
2 tablespoons sugar
1 tablespoon white vinegar
2 cups coarsely chopped plums
1 cup coarsely chopped peeled peaches

Steps:

  • With a mortar and pestle, combine the garlic, lemon zest, salt, cardamom and ginger. Add oil; mix to form a paste. Spread over pork. Cover and refrigerate for 1 hour., For chutney, in a saucepan, saute onion in butter for 2 minutes. Stir in the salt, ginger and cardamom. Cook and stir for 1-2 minutes or until onion is tender. Stir in the water, raisins, orange juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in plums; cover and simmer for 5-7 minutes or until plums are tender. Add peaches; simmer, uncovered, for 5 minutes or until peaches are tender., Place tenderloins on a broiler pan coated with cooking spray. Broil for 9 minutes. Turn; broil 9 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with chutney.

Nutrition Facts :

PLUM CHUTNEY



Plum Chutney image

Categories     Condiment/Spread     Sauce     Citrus     Fruit     Garlic     Ginger     Vegetarian     Plum     Spice     Fall     Summer     Vegan     Gourmet

Yield Makes four 8-ounce jars

Number Of Ingredients 10

2 1/2 pounds Italian prune plums
1 cup packed light brown sugar
1 tablespoon minced peeled fresh gingerroot
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground coriander seeds
1 teaspoon ground allspice
1/2 cup white-wine vinegar
1/2 cup fresh lime juice

Steps:

  • Sterilize four 8-ounce Mason-type jars.
  • Quarter and pit plums and cut into 1/4-inch pieces. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat. Lower heat and simmer mixture, stirring occasionally, 15 minutes. Pour chutney into jars. Wipe rims with a dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep kettle. Cover jars with hot water by 2 inches and boil, covered, 5 minutes. Transfer jars with tongs to a rack and cool completely. Store chutney in a cool, dark place.

SPICY PLUM CHUTNEY



Spicy Plum Chutney image

Make and share this Spicy Plum Chutney recipe from Food.com.

Provided by Thorsten

Categories     Chutneys

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 12

3 tablespoons ghee (see note)
1/2 teaspoon fennel seed
1/4 teaspoon nigella seeds (see note)
1/2 teaspoon black mustard seeds (see note)
2 green chilies, thinly sliced
1 1/2 lbs plums, pitted and quartered
1/2 cup raisins
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup walnuts, chopped
1/4 cup coconut (fresh or dried in ribbons or grated)
2 tablespoons ginger (minced crystallized)

Steps:

  • Heat ghee in a large sauce pan over moderate low heat until hot, but not smoking.
  • Add fennel seeds, nigella seeds, black mustard seeds and chilies. Fry until mustard seeds pop and turn grey.
  • Add the plums, raisins, sugar, salt and simmer until thick for about 30 to 40 minutes.
  • Remove from heat and stir in walnuts, coconut and ginger.
  • Let cool down to serve or fill into sealed glases and refrigerate.
  • NOTE: you can replace ghee by a mixture of butter and canola oil.
  • NOTE: nigella seeds (kalonji) is also called black onion seeds.
  • NOTE: black mustard seeds can be replaced by brown mustard seeds.

Nutrition Facts : Calories 1629.1, Fat 49.8, SaturatedFat 25.4, Cholesterol 65.5, Sodium 406.2, Carbohydrate 307.6, Fiber 14, Sugar 278.4, Protein 10.9

PLUM-DATE CHUTNEY



Plum-Date Chutney image

Found this recipe in the paper, and am posting here for the coming plum season as I am always looking for fantastic new ways to use up the excess of plum's. Please note -- I am guessing the times as I have not made this yet. The serving size will also depend on the size of the jars you use.

Provided by Tisme

Categories     Plums

Time 1h

Yield 3 jars

Number Of Ingredients 11

1 kg plum, stoned
250 g dates, chopped
2 cups sugar
1/4 teaspoon chili powder
2 tablespoons ground ginger
500 g raisins
500 g carrots, finely grated
4 garlic cloves, finely chopped
1 tablespoon salt
2 cups vinegar
1 onion, finely chopped (optional)

Steps:

  • Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
  • Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
  • Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.

Tips:

  • Choose ripe, flavorful plums for the best chutney. Look for plums that are slightly soft to the touch and have a deep, rich color.
  • Use a variety of spices to create a complex flavor. Common spices used in plum chutney include ginger, garlic, cumin, coriander, and chili powder.
  • Add some sweetness to balance out the tartness of the plums. Sugar, honey, or maple syrup are all good options.
  • Cook the chutney over low heat for a long period of time to allow the flavors to develop. Stir the chutney frequently to prevent it from burning.
  • Canning the chutney is a great way to preserve it for later use. Follow the directions in the recipe carefully to ensure that the chutney is properly canned.

Conclusion:

Plum chutney is a delicious and versatile condiment that can be enjoyed in many ways. It can be served as a side dish with curries, grilled meats, or roasted vegetables. It can also be used as a marinade, a dipping sauce, or a spread for sandwiches and crackers. With its sweet, tangy, and spicy flavor, plum chutney is sure to please everyone at your table.

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