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A spicy chutney made with Italian plums is just the thing to serve with a herb marinated pork tenderloin.
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Spicy Italian Plum Chutney

This chutney goes really well with pork, beef and chicken. I also love to add it to my turkey/fontina panini sandwiches. If you would prefer to tame down the spice, use less (or no) red pepper flakes and back off a little on the ginger and cumin. I served this to friends who don't have much tolerance for spicy food and they enjoyed it just as written.

Ingredients

  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • ½ cup apple cider vinegar
  • ¾ cup golden raisins
  • 1" piece fresh ginger peeled and finely minced
  • 2 cloves fresh garlic thinly sliced
  • 1 medium red onion peeled and cut into a medium dice
  • 2 tsp kosher salt or to taste
  • 1 tsp crushed red pepper flakes
  • 1 tsp ground cumin
  • 1½ tsp yellow mustard seeds
  • 2 cinnamon sticks
  • 20 fresh Italin plums pitted and quartered

Instructions

  • Place sugars and vinegar into a non-reactive saucepan and bring to a boil.
    First step in making the most satisfying and warming Italian Plum Chutney
  • Add raisins, ginger, garlic, onion and spices to the sugar mixture.
    Stir in the Italian plums.
    Bring to a boil and then reduce the heat to cook at a gentle simmer for about an hour, stirring often.
    Pitted and quartered Italian Plums
  • Allow the chutney to cool, transfer to jars and store in the refrigerator.
    Beautiful and delicious Italian Plum Chutney

Notes

NOTE: THIS WILL KEEP IN THE FRIDGE FOR APPROXIMATELY ONE MONTH OR IT CAN BE STORED IN THE FREEZER FOR UP TO A YEAR.