Yesterday I posted my recipe for Spicy Plum Crunch, and tomorrow I plan on posting my recipe for Spicy Plum Freezer Jam. I’m calling this 3 recipe mini-series starring fresh plums “Plum Crazy”.

This is actually the first recipe I made using the plums we received from our dear friends Mark and Vicki. Their plum tree limbs were literally dripping with plums and Vicki had already used as many as she could. So when they offered to send us home with a bunch, we jumped at the chance. Especially since all morning we had been scarfing down Vicki’s delicious Prune Relish and savoring every bite. So of course I had to have the recipe and then of course I had to change it a wee bit. With her approval of course! I thought just a small amount of dried fig would be a nice addition and that the resulting concoction would be more like a chutney than a relish. And in creating a “chutney”, I could achieve one of my own culinary goals.

I think in one of my earlier posts I mentioned that I had never been able to produce a decent chutney. And even though the recipe Vicki gave me calls itself a “relish”, I theorized that by adding just a little bit of fig, it would not only add an additional depth of flavor, I could then allow myself to label it a ”chutney”. And truly, I can’t think of a better condiment to go with a spicy curry than this exceptional combination of ingredients. And of course there was the added benefit that now I could legitimately cross “chutney” off my “culinary no can do” list. (Remember: It’s really just all about me!)

So if you too are a chutney lover, this is the recipe for you. It’s very easy to prepare and costs a fraction of what those small 9-ounce bottles of good chutney cost in the grocery store. And truly, if you don’t give this recipe a try, you’re plum crazy! (And I don’t mean that in a good way!)

• 4 c. chopped fresh plums or prunes
• ½ c. chopped dried figs
• 2 sweet onions, rough chopped
• 2 c. apple cider vinegar (I use organic unfiltered cider vinegar)
• 1 T. kosher salt
• 2 tsp. freshly ground black pepper
• 1 T. ground cloves
• 1 T. ground cinnamon
• 1 T. dry mustard
• 4 c. sugar

Place the plums, figs, and onion in the bowl of your food processor. Whirl until everything is smooth or to your own desired consistency. Pour into a heavy pan. Add the vinegar, salt, pepper, cloves, cinnamon, dry mustard, and sugar. Bring to a rapid boil, reduce heat, and simmer for an hour. Stir periodically. Remove from heat and allow to cool before placing in 5-6 pint size freezer containers*. Attach lids and let sit overnight before placing in your freezer. (Don’t even think of trying the chutney for at least 2 weeks.)

Wonderful as a topping on mild creamy cheese frosted crackers. (Think chèvre.) Lovely on baked Brie lightly garnished with toasted pecans or walnuts. (See my recipe for Baked Brie with Curry Powder, Chutney, and Toasted Pecans under the title “Two Brie, or Not Two Brie: That is the Question”. And of course, great as an accompaniment to any curry dish. (See my recipes for Chicken, Shrimp, or Roasted Vegetables in a Curry Masala Sauce and Curry Sauce for Chicken, Shrimp, Beef, or Lamb.)

*If you prefer, the hot chutney can be stored in prepared canning jars.