Yellow plums from Ontario are only available for a short time each summer. Make the season last and whip up a batch of your own, easy chutney. We think you’ll enjoy this with sandwiches, burgers, cheese trays, and also as a marinate for fish like salmon. If you make a large batch, you can preserve it using safe jarring practices or you can even freeze it.
- ½ small red onion, finely chopped
- 1 tsp butter or oil of choice
- 2 cups of prepared yellow Ontario plums (wash, pit and cut into 1-inch pieces). This is approximately 12 plums.
- 1/3 cup brown sugar
- ½ to 1 tbsp apple cider vinegar (Taste, to suit your preference. If the plums are more tart, use less vinegar. When they are sweeter, add a little more vinegar.)
- 1 tsp curry powder
- ¼ tsp ground ginger
- ¼ tsp ground garlic
- Over medium heat, cook onion in butter/oil until it becomes soft. Add chopped plums and cook until they also soften slightly.
- Add all other ingredients and reduce heat to low. Continue to cook until the plums lose most of their shape and the mixture is well blended.
- This takes approximately 15 minutes total.
- Remove from heat and place into clean jars. Keep refrigerated or preserve safely.