I was gifted a big box of omega plums this week. Some of them I oven baked with brown sugar and star anise, and then froze - this is ideal pre-prep for future crumbles mid-winter. The rest of the plums I used to make this warmly spiced plum chutney.
This recipe has been with me for 10+ years. Whilst I was head chef at Riverside Cafe, we were annually inundated with plums from all their trees, and I’d make this chutney in giant batches using 6kg of plums at a go. I noted in my recipe from that time that using a food processor to chop the fruit and the onions was a smart move…. it was a mountain! But I’ve scaled down the recipe here for 1.5kg plums, which ends up producing 4 x 700ml jars of chutney (I save the 700ml glass jars that Raglan coconut yoghurt comes in, so useful), and this quantity of fruit isn’t too much to chop by hand.
This plum chutney has a bit of an autumn / winter vibe, like a mulled wine. (If you find whole spices such as whole cloves / allspice berries unpleasant to unexpectedly discover on your fork of food, use freshly ground instead. It doesn’t bother me, and the flavour of whole spices is always superior). As it’s so flavourful, it goes especially well with non-spiced things so there is no competition - think cheese, fries including polenta fries, veggie burgers, in sandwiches / wraps with avocado and tomatoes, roast kumara, scrambled eggs / tofu scramble….
At Riverside Cafe we paired it with our wild venison scotch egg - funny to remember that as a now vegan chef! I have a great memory for things I’ve cooked over the decades it seems….
I hope you give this a go! please leave me a comment and let me know how it went, or if you have any questions.
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Much love!
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