A tasty sweet-and-tangy plum chutney made with dried sour cherries. Perfect for serving for Christmas or with grilled or roasted meats, a cheese platter, or as a sandwich spread.
500gplums,pitted and coarsely chopped (about 24 small plums)
1cupfinely chopped yellow onion(125 g)
1cupdried sour cherries(100 g)
1/2teaspoonfreshly grated ginger
1/2teaspoonfreshly ground pepper
pinchof cayenne pepper
2/3cupsoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado) (100 g)
In a large saucepan, combine the plums, onion, dried cherries, mustard seeds, ginger, cinnamon, salt, and peppers. Bring to a simmer over medium-high heat, cook for a few minutes then add the sugar. Stir until combined and the sugar has dissolved.
Reduce the heat to low, cover, and simmer until the chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes.
Transfer into glass jars with a tight-fitting lid. Refrigerate and use within 2 weeks.