Cinnamon-Plum Chutney
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
62
Sourness
49
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Distilled White Vinegar1 tbsp
Coarse Kosher SaltDirections:
1
Stir mustard seeds in small dry skillet over medium heat until seeds darken slightly and begin to pop, about 5 minutes
2
Transfer seeds to heavy large saucepan
3
Add plums, brown sugar, vinegar, onion, cinnamon sticks, and coarse salt
4
Stir over medium heat until sugar dissolves
5
Increase heat to medium-high and bring to boil
6
Reduce heat to medium-low and simmer until liquid is thick and syrupy and mixture is reduced to 7 cups, stirring frequently, about 55 minutes
7
Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars
8
Remove air bubbles
9
Wipe jar threads and rims with clean damp cloth
10
Cover with hot lids; apply screw bands
11
Process jars in pot of boiling water 15 minutes
12
Cool jars completely
13
Store in cool dark place up to 1 year
14
Stir mustard seeds in small dry skillet over medium heat until seeds darken slightly and begin to pop, about 5 minutes
15
Transfer seeds to heavy large saucepan
16
Add plums, brown sugar, vinegar, onion, cinnamon sticks, and coarse salt
17
Stir over medium heat until sugar dissolves
18
Increase heat to medium-high and bring to boil
19
Reduce heat to medium-low and simmer until liquid is thick and syrupy and mixture is reduced to 7 cups, stirring frequently, about 55 minutes
20
Ladle mixture into 7 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars
21
Remove air bubbles
22
Wipe jar threads and rims with clean damp cloth
23
Cover with hot lids; apply screw bands
24
Process jars in pot of boiling water 15 minutes
25
Cool jars completely
26
Store in cool dark place up to 1 year