Plum Chutney Recipe With Cinnamon
You're about to learn a delectable plum chutney recipe with a hint of cinnamon. This guide will help you gather your ingredients, prepare the plums, and walk you through the cooking process. You'll also get tips on how to serve it, what to pair it with, and how to store it. It's simpler than you think, and you'll love the sweet and tangy result. Let's get started on your homemade chutney journey!
Ingredients
- 1 kg Plums chopped About 10 -12 medium
- 250 g Sugar About 1 C
- 1/2 Tsp Fine Sea Salt
- 1/2 Tsp Dry Ginger Powder
- 1/2 Tsp Medium Hot Chili Powder To Taste
- 1/8 Tsp Ground Cinnamon
- 1/2 Tsp Ground cloves Can add up to 1 Tsp
- 2 Tbsp Vinegar
Instructions
- Remove the seeds from the plums and chop them into small pieces.
- In a thick bottomed stock pot mix the chopped fruit with sugar. Cook over medium heat stirring occasionally. Cook for about 8 to 10 minutes until the mix turns to liquid.
- Add salt, chili powder, ginger powder, cinnamon, and cloves to the mix. Over low heat cook until the mix reaches the desired consistency. Stir often to prevent the chutney from sticking to the bottom of the pan. Taste and add more spices if needed.
- When the chutney thickens place a drop of it into a bowl with cold water. If it sets and does not spread the chutney is read, otherwise cook a little more, and test again.
- Add the vinegar, mix in and cook over low heat for 5 more minutes. Stir frequently to prevent burning.
- Bottle into clean sterilized bottles and process in a water/pressure Canner if planning to store for long, otherwise cool completely and refrigerate.
- Use within the next few weeks (3 to 4 ).
Notes
- Freshly ground spices pack more punch.
- You could substitute Apple Cider Vinegar or red wine vinegar for white vinegar. These will change the flavors a little.
- Adjust sugar as to your taste. When using ripe plums this recipe will yield a sweet chutney, but not overly sweet.
- Check USDA instructions for canning if planning on longer storage