I am still working on using up the plums. After giving away several bags of them, I decided that I would use them up faster if I made something that called for pounds, rather than cups of plums. I wanted to use whole pots of plums at once.
So I took an old apple chutney recipe, modified it a bit, and used plums instead. But instead of tasting South Asian, it sort of tastes like plum barbecue sauce. Not that that’s unpleasant – just unexpected. And I made a double recipe, so I have a lot of it. I have eaten it on crackers with cream cheese for my evening snack (quite tasty).
I used a cup of it with some cubed buffalo, mushrooms and onions to make a barbecue to spoon over rice. I added a cup to a meatloaf instead of the tomato sauce or ketchup. I ate it instead of ketchup or mustard on various sandwiches. All very good. But the real reason I made it – drum roll for the Wow factor – was to take to a potluck to accompany a platter of cold, sliced smoked pork tenderloin.
Plum Chutney
3 pounds prune plums, chopped coarsely
1 medium onion, chopped coarsely
¼ cup brown sugar
1 teaspoon garam masala
1 teaspoon dried ginger powder
¾ cup malt vinegar (cider vinegar would also work)
1 teaspoon salt
1 Tablespoon honey
Put all ingredients in a large, heavy pot. Cover and cook over low heat for 25 minutes, stirring occasionally, Remove cover and mash plum mixture with a fork or potato masher. Cook over medium heat until the chutney thickens, stirring occasionally and making sure it doesn’t burn. As the chutney gets thicker, stir more frequently to keep it from burning. Store in refrigerator, or freeze in small batches for later use. This makes about 4 cups with no fat grams/serving.
The Perpetual Feast 
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