Yellow Plum Chutney (Easy Recipe) – Relished Recipes – Quick & Easy Recipes (2024)

Welcome to my kitchen, where you’ll find some of the best recipes inspired by seasonal fruits and vegetables.

Today, I’m excited to share with you one of my favorite ways to preserve the flavor of juicy yellow Ontario plums – my signature yellow plum chutney.

This recipe is both sweet and savory, with a hint of spice and tang due to the apple cider vinegar.

It’s perfect for serving with your favorite grilled meat or as a condiment on a sandwich or cheese platter.

So, let’s get started on this delicious and easy recipe!

5 Reasons You’ll Love This Yellow Plum Chutney Recipe

1. Versatile: This yellow plum chutney can be used in many different ways. It can serve as a condiment, a glaze for roasted vegetables, or as a spread on your favorite sandwich or wrap.
2. Easy to Make: This recipe is extremely easy to make and only requires basic ingredients that you might already have in your pantry.
3. Bursting with Flavor: With the rich taste of yellow Ontario plums, a hint of spice from the curry powder and jalapeno chili make this chutney a flavor explosion in your mouth.
4. All-Season Recipe: This recipe is perfect for preserving the flavor of abundant summer produce, but it can also be enjoyed year-round with the aid of preserved or frozen fruit, making it both a seasonal and versatile dish.
5. Health Benefits: With the use of antioxidant-rich plums coupled with several anti-inflammatory spices such as curry powder, garlic, and ginger, this Yellow Plum Chutney not only tastes amazing but also provides a significant boost of healthful properties.

Recommended Equipment

• A medium-sized pot with a heavy bottom: This is key for even heating and preventing the chutney from scorching.
• A sharp knife: A sharp knife will make it simple to chop the red onion and plums and to achieve fairly uniform pieces.
• A cutting board: This will give you a stable and clean cutting surface for your produce.

Ingredients You’ll Need

• 1/2 small red onion, finely chopped: The onion adds a pungent kick to the chutney, which balances the sweetness of the plums.
• 1 tsp butter or oil of choice: This will help prevent sticking and burning while cooking down the onion and plums.
• 2 cups of prepared yellow Ontario plums (wash, pit and cut into 1-inch pieces). This is approximately 12 plums: Fresh plums have a wonderful, juicy taste that elevates the freshness of this chutney.
• 1/3 cup brown sugar: This added sweetener helps to balance the tartness in the plums but can be adjusted to taste.
• 1/2 to 1 tbsp apple cider vinegar (Taste, to suit your preference. If the plums are more tart, use less vinegar. When they are sweeter, add a little more vinegar.): This ingredient adds that tanginess in the Chutney that makes it so unique.
• 1 tsp curry powder: Curry powder is a blend of many spices with a savory profile. It adds that spicy touch to this dish.
• 1/4 tsp ground ginger: The ground ginger brings a warm, earthy flavor to the chutney.
• 1/4 tsp ground garlic: Garlic is a staple of many Indian sauces and blends. Ground garlic is used in this recipe to enhance and complement the other spices.
• OPTIONAL: Finely chopped jalapeno chili to suit your taste: Adding jalapeno chili will bring an extra layer of heat to the chutney.

How To Make Yellow Plum Chutney

1. Soften the Onion: Start by cooking the chopped onion in oil or butter until it becomes soft.
2. Add Plums: Toss in the prepared yellow Ontario plums and cook until they have begun to break down and soften.
3. Add Other Ingredients: Next, add the sugar, apple cider vinegar, curry powder, ginger, garlic, and optional jalapeno chili, and reduce the heat.
4. Blend: Keep stirring the mixture regularly and cook it down until the plums are a mostly uniform cunky texture.
5. Jar and Chill: Remove from heat and transfer the mixture into a jar, refrigerate or preserve, and then it’s ready to enjoy!

Tips and Tricks for The BEST Chutney

• Use Ripe Plums: Use ripe plums to make the chutney, as they are sweeter and have more flavor than unripe or under-ripe ones.
• Adjust Sugar and Vinegar to Taste: Adjust the amount of sugar and vinegar depending on the tartness or sweetness of the plums and your taste preferences.
• Watch it Carefully: Cook the chutney on low to moderate heat to prevent it from burning or sticking to the pot. You will have to stir regularly to help it cook evenly.
• Store and Age: It is ideal to age chutneys for several weeks or a month for the flavors to meld together perfectly. Refrigerate it for up to three months in a tight-sealing jar, or use a proper preserving method like canning for long-term storage.
• Experiment with Spices: Use different spice blends, like Garam Masala, to make a unique chutney that will impress all your guests.

Uses For Yellow Plum Chutney

1. Sandwich Spreads: Add a dollop of chutney to your favorite sandwich for an extra dose of flavor.
2. Poultry Glaze: Add the Chutney to marinate and glaze chicken or turkey pieces for a Middle-Eastern spin.
3. Charcuterie Boards: Serve it alongside meat, cheese, and crackers for an exclusive presentation on your next party platter.
4. Indian Curries: Use as a base ingredient in chicken or lamb dishes to add depth and sweetness.
5. Bread Dips: Pair with toasted or plain bread for a quick and effortless appetizer.
6. Grilled Shrimp: Add to grilled or sauteed shrimp with lime and cilantro for a focus-stealing entree or side.
7. Salad Dressing: Use it as a salad dressing with a bit of olive oil or lemon juice for a tremendous fruity punch.
8. Cheese Pairing: Pair it with your favorite cheese for a sweet-and-spicy contrast in every bite.
9. Tacos: Enjoy this sweet and tangy chutney as an ingredient in your next taco.
10. Fruit Tart Toppings: Spread it on a shortstacked, crispy tart shell to zest up your homemade fruit tart.

Recipe Variations

• Mango-Pineapple Chutney: Substituting mango and pineapple for plums adds a new twist to the recipe.
• Peach and Apricot Chutney: A spin on the traditional chutney recipe, combining two stone fruits that pair together for a different kind of delicious.
• Spicy Cranberry Chutney: For those who like their chutney to have a little extra kick, adding cranberry and chili peppers can really heat things up.
• Tomato Chutney: This recipe gets its tartness from the plums, but tomato chutney uses just natural lime, vinegar, and spices to make it just as delicious.
• Fig Chutney: Adding figs to the mix helps to balance the tartness with its natural sweetness.

Substitutions

• Red Onion: You may also use a yellow onion as a substitute for red onions.
• Butter & Oil: Any oil may be used, such as Canola oil, vegetable oil, or coconut oil.
• Sugar: Swap with white sugar or raw sugar.
• Spices: Adjust to your desired taste and level of spiciness.
• Apple Cider Vinegar: Use white vinegar or lemon juice in place of apple cider vinegar.

Storing, Freezing, and Reheating

• Storing: Store in a glass jar in the refrigerator, tightly sealed, for up to 3 months.
• Freezing: Spoon the chutney into an air-tight, freezer bag or container, with no more than a 1-inch thickness to facilitate, and freeze to up to 6 months.
• Reheating: Remove from the refrigerator or freezer and let it rest at room temperature for 30 minutes. Reheat gently in a saucepan over low heat or microwave in 10-second increments one dish at a time to avoid overheating.