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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.
Special equipment:
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:
Game plan:
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:
Photo courtesy of Shutterstock.
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