Plum And Blueberry Chutney
You must try this plum and blueberry chutney. It is a happy marriage of sweet and savory flavors of fruit cooked with sugar, vinegar and spices. It pairs beautifully with many dishes and is the perfect savory fruit condiment for your holiday table and throughout the year.
Plum and blueberry chutney is a versatile condiment that you will want to serve over brie or cream cheese as an appetizer or alongside meat and cheese on a charcuterie board. I recently served it with a pork tenderloin but it would also be terrific with chicken, duck, ham, or turkey. It would also be great as a topping on desserts such as pound cake and ice cream.
Plum and Blueberry Chutney:
- 4 red or black plums
- 1 Tbsp. olive oil
- 1 banana shallot of 2 regular shallots cut lengthwise and then sliced
- 2 cloves garlic minced (1 Tbsp.)
- 1 Tbsp. grated fresh ginger or ginger paste
- 2 – 3 tsp. mustard seeds
- 1/4 c. Sherry vinegar or apple cider vinegar
- 1/4 c. water
- 1/2 c. dark brown sugar
- 1/2 tsp. black pepper
- a pinch of red pepper flakes
- 1 bay leaf
- 1 Tbsp. red wine vinegar, if needed
- 1/2 c. blueberries
Peel plums, if you want (I did not). Cut in half, remove pit and slice into wedges. Heat oil in saucepan over medium heat. Add shallot and cook, stirring occasionally, until soften, about 2 minutes. Add the garlic, ginger and mustard seeds and cook about 1 minute. Add the vinegar, water, sugar, black and red pepper and bay leaf. Cook about 2 minutes then stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and taste, if needed add the 1 Tbsp. red wine vinegar. (The vinegar adds a tart and tanginess that really offsets the sweetness of the fruit.) Add the blueberries and continue cooking, stirring occasionally, until fruit is soft and juices have thickened to the desired consistency, about 20 to 25 minutes. Note: If the chutney hasn’t thickened, cook for about 10 minutes more or until no excess liquid remains. The chutney will thicken some as it cools.
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This unusual and delicious fruit chutney is quick and easy to prepare, as you only have to chop a few ingredients and put everything into one pot to slowly simmer. With that in mind, it would make a great addition to your holiday menu. You can serve the chutney on crackers with cream cheese or a slice of brie as an appetizer. The sweet, tart, savory fruit flavors would pair beautifully with your main course of roast turkey and ham. You can also serve the chutney as a spread on a turkey or ham sandwich the next day. It is so good you may be tempted to just eat it by the spoonful. Enjoy!
I love a good chutney, Karen — but haven’t made one in years. I look forward to making this for our Thanksgiving table! It will go perfectly with the roasted chicken!
That looks delicious and would go really well with the mallard I’ve got for supper tomorrow.
There’s nothing like a good home-made chutney! This sounds delicious, Karen, as so versatile.
This looks so good. I think I’ll try it. It would be lovely over a slightly melted round of brie.
I like the combination of flavors you used in this recipe.
Gorgeous colour and flavour! The meat is perfectly done.
angiesrecipes
http://angiesrecipes.blogspot.com
Perfect timing for a seasonal chutney. Paired with pork tenderloin, yummy.
That would be a wonderful addition to the Thanksgiving table.
This sounds wonderful. I never know what to do with plums.
I can imagine the taste with some brie and a slice of chicken thigh or ham on fresh bread.
Sounds very tasty Karen!
This looks and sounds delicious and the perfect time of year.
They alway look like shimmering jewels.
This is wonderful! I thought I’d made just about every seasonal combo of chutney, but not this one! Great recipe.
The red plum and blueberry colors really add to your plate. It looks so delicious, can’t wait to try it!
I can imagine how well it pairs with various dishes, from serving it over cheese as an appetizer to accompanying meat like pork, chicken, duck, or turkey. The idea of using it as a topping for desserts like sounds like a great idea too
Oh, I love unique and delicious fruit chutney’s – thanks, for the recipe!
I do love a good chutney esp. homemade. I make mango chutney each christmas and occasionally a tomato and capsicum relish/chutney. this one sounds very good.
The chutney looks and sounds wonderful Karen, and so many ways to enjoy it! Thanks for sharing!
Jenna
I adore a good chutney. I’ve never heard of banana shallots. I’ll have to keep my eyes out for those.
This is a beautiful chutney, Karen. I love the flavors and can think of many ways I’d enjoy serving it. Perfect with the upcoming holidays!
I love a good chutney and will make this with my duck dishes .
What a lovely chutney with a great use of plums (never tried them in a chutney!) And it looks and sounds wonderful.