I reviewed about 12 recipes and then decided to compose my own recipe.
Makes: about 5 cups
Ingredients:
10 red plums, chopped with stones removed
1 medium red onion, chopped
3 lg cloves of garlic, minced
3 T. crystalized ginger, minced or finly chopped
1 lg jalapeno, minced
1/4 c dried cranberries
1 c packed brown sugar
1 t. salt
1/4 t. ground cayenne pepper
3/4 t. ground cinnamon
2 t. corriander seeds, ground
4 cloves, ground
1/4 t. anise seed, ground
1/2 t. brown or black mustard seed
1/2 t. ground cumin
1/2 t. red pepper flakes
1/4 t. back pepper, freshly ground
1/4 c. red wine vinegar
1/4 c. cider vinegar
Instruction:
In a large sauce pan or dutch oven, add mustard seeds and cook on medium heat till they start to pop. Add all other ingredients into pan and stir to combine. Bring to a boil over medium heat, stirring occasionally. Then reduce to simmer, stirring occasionally for about 35-45 minutes, or till thickened. Chutney can be canned per manufacture instruction, for longer storage, or in jars with lids sealed tight in the refrigerator for about a month.
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