Plum Chutney

Plum Chutney


  • 1 lb plums, pitted and chopped
  • 3 Tbsp red-wine vinegar
  • 3 Tbsp honey
  • pinch of crushed red pepper, to taste


  1. In a medium saucepan, add all ingredients and bring to a simmer, over high heat.
  2. Cover, reduce to medium heat and continue simmering, stirring occasionally until the plumbs start to break down, for about 10 minutes.
  3. Set aside and cool for about 10 minutes, then transfer to a blender and pulse until you obtain a coarse puree.
  4. Cover and refrigerate for up to 1 week. Serve as sauce, dip or spread on crackers, cream cheese sandwiches or chicken dishes.

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