My sis dropped off 4 lbs of Italian plum at the house for me to "deal with". As suggested by dear friend and yoga teacher Momi, I made some plum chutney and I posted the picture on Facebook. I promised my friend Lori that I would post the recipe. It's quiet simple, just a bit of work with the prep and the canning. This is great with any curry dish or grill meat.
Indian spiced Plum Chutney
5 cups of Italian plum, stone removed and halved
1 piece of ginger about 1". Peeled1
1 cup cider vinegar
1 tsp garam masala
1 large tsp minced garlic
1 tsp red pepper flakes
2-3 disk of Thai Palm sugar or 1-1.5 cup sugar
1 cup raisins
Grate the piece of ginger with the grater
Add the plums in a large stainless steel or non-aluminium pot
Add cider vinegar and the ginger
Add Garam masala
Then garlic and red pepper flakes
Bring to a boil, drop in 2 sugar disk or 1 cup of sugar. Stir till the sugar is dissolved.
Add raisin. Reduce heat to a simmer and let it cook for about 1 hour, stir constantly. Taste and check on the sweetness, you may need to add the last of the sugar or more. It all depends on the sweetness of the fruit. Cook for additional 10-20 mins till the chutney thicken and coat the back of a spoon.
Store in prepared sterilized jars. Process in a water bath to seal. Store in the fridge.
Make 2- 8oz jars