Apple-Plum Chutney

Apple-Plum Chutney

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup water

  • cup sugar

  • 6

    tablespoons red wine vinegar

  • 1

    tablespoon minced peeled fresh ginger

  • 1

    garlic clove minced

  • 1⅓

    pounds red plums halved, pitted, and cut into ½" cubes

  • 1

    large Granny Smith apple unpeeled, cored, and cut into ½" cubes

  • 2

    teaspoons grated orange peel

  • ¼

    teaspoon ground cinnamon


Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.) This recipe yields about 2 cups.


Facebook Conversations