Plum Chutney

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 2 1/2-3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (santa rosas)
• 1/2 cup golden raisin
• 1 piece fresh ginger, peeled and grated (2-inch piece)
• 1 medium onion, chopped
• 1 jalapeno, seeded and slivered
• 1 1/2 cups sugar
• 3/4 cup cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder, preferably madras
• 1 pinch salt
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 tablespoons minced crystallized ginger

Recipe

• 1 combine the first 12 ingredients in a slow cooker.
• 2 cover and cook on high for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
• 3 remove lid and let mixture cook on high an additional 30 minutes to evaporate excess juice and thicken, if necessary.
• 4 stir in crystalized ginger.
• 5 turn off the cooker and let cool to room temperature in the slow cooker.
• 6 scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
• 7 store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
• 8 the chutney will keep in the refrigerator for up to 2 months.