She Strengthens

The Perfect Plum Chutney Recipe: A Delicate Balance of Flavors

When it comes to creating the ultimate plum chutney, finding the perfect balance between sweet, spicy, and savory flavors is key. Our recipe achieves this harmony by combining the tanginess of mustard seeds and currants, resulting in a condiment that elevates any dish, from grilled chicken to pan-seared pork chops.

Getting Started: Essential Equipment and Tips

Before you begin, make sure you have the necessary equipment and follow these general canning tips:

• Read the recipe carefully and gather all necessary ingredients and equipment.
• Inspect your canning jars for any damage or imperfections that may prevent proper sealing.
• Sanitize your equipment and jars before starting the canning process.
• Prepare only enough ingredients for one canner load at a time.

For this recipe, you’ll need:

• 6 (4-ounce) jelly jars
• Lids with sealing compound for 4-ounce jelly jars
• Bands for 4-ounce jelly jars
• Boiling water canner or 15- to 20-quart pot with a tight-fitting lid
• Canning rack that fits inside the boiling water canner or 15- to 20-quart pot
• Thin, flexible rubber spatula
• Jar lifter
• Deep frying/candy thermometer

Selecting the Perfect Plums

Choose fresh, firm plums at their peak ripeness, free of cracks, spots, or growths. This will ensure the best flavor and texture for your chutney.

The Recipe: A Delicious Blend of Flavors

Ingredients:

• 8 plums, coarsely chopped (about 1 1/2 pounds)
• 1 medium red onion, coarsely chopped (about 6 ounces)
• 3/4 cup packed light brown sugar
• 1/3 cup dried currants
• 1/4 cup apple cider vinegar
• 2 large garlic cloves, sliced paper-thin
• 1 teaspoon mustard seed
• 1/2 teaspoon kosher salt

Preparing the Chutney

Combine all ingredients in a medium saucepan and bring to a boil over medium heat. Let cook, stirring occasionally, for about 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently, until the chutney is syrupy, another 10 minutes.

Canning the Chutney

Sanitize the jars and lids by washing them in hot, soapy water and rinsing thoroughly. Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid. Fill the pot with water and bring to a boil over medium-high heat. Boil for 10 minutes, then turn off the heat. Keep the jars in the hot water until ready for use.

Remove the jars from the hot water with a jar lifter, letting excess water drip off. Bring the water in the canner back to a simmer (about 180°F) for processing the packed jars. Remove the chutney from heat and fill the sterilized jars, leaving a 1/2-inch headspace.

Processing and Storing the Jars

Wipe the rim and threads of each jar with a clean, damp towel. Place the lids on the jars, checking that the sealing compound is centered. Fit the jars with bands and tighten just until resistance is met. Process the jars for 10 minutes at a gentle but steady rolling boil.

Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel. Do not retighten the bands; let cool at least 12 hours. After the jars have cooled, check for a seal by pressing the center of each lid. If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (don’t pull too hard). If you cannot lift the lid, there is a good vacuum seal.

Store properly processed jars in a cool, dry, dark place. Unopened jars can be kept up to a year when stored properly. Once opened, keep in the refrigerator and use within two months.