Savory Italian Plum Chutney

The Italian plums are filling the markets and road stands. It’s a cue that the season is beginning to change.

And while I love to eat them whole, add them to ice cream, or make a favorite plum cake, I have a years-long tradition that first must be kept.

It’s a Labor Day tradition my mom and I have followed for years! The idea sparked from a Martha Stewart recipe we tried, and over the years, we have tweaked it until it became what it is today—perfect for us.

How to Serve Churney

This is a delicious condiment or sauce for virtually any meat: chicken, pork tenderloin, beef, and fish. I love to use it at Thanksgiving and even Christmas. It’s a savory addition, perfect for the fall season to come.

Italian Plum Chutney Ingredients

You will find ingredient measurements in the recipe card at the bottom of this post. Here’s a list of what you will need:

• Italian plums, pitted and quartered
• Apple cider vinegar
• Sugar: a combination of granulated sugar and brown sugar
• Golden raisins
• Slivered candied ginger (or fresh ginger thinly sliced into matchsticks)
• Red onion, thinly sliced
• Spices and seasoning: Garlic cloves, salt, crushed red pepper flakes, cumin, and mustard seeds.

How to Make Plum Chutney

You will need a large, non-reactive pot or skillet made from materials that don’t react with the acidity of the chutney ingredients, such as stainless steel, ceramic, glass, or enamel.

Here is a quick overview of how to make this delicious chutney recipe:

1. Add sugar, brown sugar, and cider vinegar to a large pot and bring to a boil.
2. Stir in the raisins, ginger, garlic, onion and spices. Add the quartered plums.
3. Bring to a boil and quickly reduce the heat and simmer for 50 to 60 minutes.
4. Allow the chutney to cool, before enjoying or transferring to an airtight container for storage.

How Long Does Homemade Chutney Keep?

You can store homemade chutney in an airtight container in the refrigerator for up to three weeks. You can also freeze it in freezer-safe airtight containers for several months. To reheat, warm gently in a small saucepan or the microwave.