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Jar of spicy plum chutney next to a serving spoon.
Tangy and spicy homemade plum chutney

Spicy Plum Chutney with Ginger

Author: Flavelo
Sauces and Gravies Recipes
The natural acidity of plums combined with the heat of chili creates a pairing that can cut through the richness of roasted meats or aged cheeses. Cooking chutney is a kind of alchemy: distinct flavors—sour vinegar, sweet fruit, spicy pepper—melt down under heat into a single, harmonious, thick spiced preserve.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Wooden spoon
  • Sterilized jars

Instructions

1 ✓

Dice the plums and finely chop the onion. Grate the ginger and garlic.

Tip: Grating releases the intense juices trapped in the ginger fibers.
2 ✓

Sauté the onion in the oil until translucent.

Tip: Cook patiently on low heat so it becomes sweet, not burnt.
3 ✓

Add the garlic, ginger, and chili flakes, and cook for 1 minute.

Tip: This 'wakes up' the aromatics.
4 ✓

Add the plums, brown sugar, vinegar, salt, and cinnamon stick.

Tip: The sugar and vinegar draw liquid out of the fruit, creating the syrup it will cook in.
5 ✓

Simmer on low heat, stirring occasionally, for 30-40 minutes.

Tip: It's ready when the liquid is syrupy and the fruit is no longer chunky but spreadable.
6 ✓

Remove the cinnamon stick and transfer to jars.

Tip: Filling while hot creates a vacuum seal as it cools.

Recipe FAQ

It's too sour, what should I do?
The vinegar taste can seem overpowering while cooking. Let it cool; the flavors will 'round out'. If it's still too tart, simmer with a bit more sugar.

Ingredients

  • 1 lb Ripe Plums (pitted and cubed)
  • 1 small Onion
  • 1 inch Fresh Ginger (grated)
  • 2 cloves Garlic
  • 0.5 cup Brown Sugar
  • 0.25 cup Apple Cider Vinegar
  • 1 tsp Red Pepper Flakes
  • 1 stick Cinnamon
  • 1 tsp Kosher Salt
  • 1 tbsp Olive Oil