The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything from grilled chicken to a pan-seared pork chop.
You can, of course, make this recipe without canning it—just be sure to use or eat it within a week. If that’s an unrealistic venture, use the tips and instructions below to can the chutney.
We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning:
General canning tips: Before you turn on the heat, be sure to do the following: Read the recipe through, gather all necessary equipment, and check that you have the right amount of each ingredient on hand.
Give all your equipment a once-over: Examine your canning jars for nicks, cracks, uneven rims, or sharp edges that may prevent sealing or cause breakage; check that the lids have no dents and that the sealing compound is even and complete; and check that the bands fit properly.
Finally, have your jars, lids, and bands already sanitized before you start, and prepare only enough for one canner load at a time.
Chutney-specific tips: Select fresh plums at their peak, and use firm, uniform-size produce free of any cracks, spots, or growths.
This recipe was featured in our canning story.
For the chutney:
For processing the packed jars:
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