As the air turns crisp and leaves begin to fall, there’s no better way to celebrate the season than by capturing its essence in a jar. This Apple Plum Chutney is the heart of autumn, a jewel-toned condiment bursting with the sweetness of ripe plums and the tartness of crisp apples. Warmed with cinnamon and a hint of clove, it fills your kitchen with the most incredible aroma. It’s wonderfully versatile—perfect for elevating your favorite curry, adding a surprising twist to a vegan cheesecake, or simply enjoying by the spoonful!
Ingredients
• Makes 2 1/4 cups / 560 mL
• 3 cups / 750 mL unpeeled, diced red apples
• 3 cups / 750 mL quartered prune plums, about 15
• 2 tablespoons / 30 mL maple syrup
• 1 1/2 teaspoons / 7 mL minced lemon peel
• 3 tablespoons / 45 mL freshly squeezed lemon juice
• 2 teaspoons / 10 mL vanilla extract
• 1/2 teaspoon / 2 mL cinnamon
• Pinch of ground cloves
Instructions
1. Combine all —diced apples, quartered plums, maple syrup, lemon peel, lemon juice, vanilla, cinnamon, and cloves—in a medium saucepan.2. Bring the mixture to a boil over medium heat, stirring occasionally.3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer.4. Cook for about 20 minutes, or until the fruit is tender and the plums have broken down into a thick, jammy consistency.
Nutritional Information
• Per 1/4 cup / 60 mL serving:
• Calories: 66
• Protein: 1 g
• Fat: 0.4 g
• Carbohydrate: 16 g
• Dietary Fibre: 2 g
• Sodium: 1 mg
• Potassium: 158 mg
• Vitamin C: 10 mg
• Percentage of calories from protein 3%, fat 6%, carbohydrate 91%
Pro Tips
• For a spicier kick, add a pinch of cayenne pepper or a small piece of minced fresh ginger along with the other spices.
• Make a large batch during peak season! This chutney freezes beautifully in small containers for up to 6 months.
• Don’t limit this chutney to savory dishes. It’s a fantastic, unexpected topping for vegan ice cream, cheesecake, or even swirled into oatmeal.
• For the best texture, use a firm, crisp apple variety like Honeycrisp, Gala, or Fuji that will hold its shape during cooking.
FAQ
Q: Can I use a different sweetener instead of maple syrup
A: Absolutely! To keep this chutney vegan, you can substitute the maple syrup with an equal amount of agave nectar or date syrup. If you’re not strictly vegan, honey is also a wonderful option that pairs beautifully with the fruit and spices.
Q: What are the best vegetarian pairings for this chutney
A: This chutney is incredibly versatile in a vegetarian diet. Serve it alongside a plant-based cheese board, dollop it on veggie burgers, or use it as a glaze for roasted tofu or tempeh. It’s also delicious with savory lentil dishes or as a topping for baked sweet potatoes.
Q: How can I store this chutney for longer than a few weeks
A: For long-term storage, this chutney freezes exceptionally well. Allow it to cool completely, then portion it into freezer-safe containers, leaving a little space at the top for expansion. It will keep its vibrant flavor for up to 6 months. For pantry storage, you can also process the chutney in a water bath canner following standard canning procedures.
Q: What other fruits can I use if plums are not in season
A: If you can’t find prune plums, other stone fruits work beautifully. Try using diced peaches, nectarines, or even apricots. You could also substitute with firm pears for a different but equally delicious autumn flavor profile. Just ensure the fruit is ripe for the best sweetness.
