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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.

Ontario Plum Chutney
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  • 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
  • OPTIONAL: Finely chopped jalapeno chili to suit your taste


  1. Over medium heat, cook onion in butter/oil until it becomes soft. Add chopped plums and cook until they also soften slightly.
  2. 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.
  3. This takes approximately 15 minutes total.
  4. Remove from heat and place into clean jars. Keep refrigerated or preserve safely.
  5. Tip: This recipe would also work by substituting Ontario peaches or nectarines in place of the yellow plums.

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