Apple-Plum Chutney
  • 1 3/4cups brown rice vinegar or white vinegar
  • 1 1/2cups natural cane sugar
  • 1pound Granny Smith apples, peeled, cored, and chopped into 1-inch piecesabout 3 1/2 cups
  • 2 cinnamon stickseach about 2 1/2 inches long
  • 1 large white onion, minced
  • 1 jalapeño pepper, minced with seeds
  • 2 cloves garlic, minced
  • 1tablespoon minced fresh ginger
  • 1/2teaspoon powdered mustard
  • 1/8teaspoon cayenne pepper
  • 1teaspoon sea salt
  • 1 bay leaf
  • 1/4cup raisins
  • 1/2pound firm dark purple plums, cored and cut into 1/2-inch pieces
  1. Bring vinegar and sugar to a boil over medium-high heat in a 4-quart stockpot; simmer until sugar dissolves, about 2 minutes. Add apples, cinnamon sticks, onion, jalapeño, garlic, ginger, mustard, cayenne, sea salt, and bay leaf. Simmer, uncovered, for about 20 minutes.
  2. Add raisins and cook an additional 10 minutes, then add plums and cook about 10 minutes more, or until chutney has thickened. Let cool. Remove bay leaf and cinnamon sticks before serving.
Recipe Notes
Nutrition Facts
Apple-Plum Chutney
Amount Per Serving
Calories 12216
% Daily Value*
Sodium 284mg 12%
Total Carbohydrates 57g 19%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/2 cup): 216 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 57g carb, 2g fiber, 284mg sodium