---
title: Spiced Plum Chutney
author: Chef Christy Wolf (MTV Teaching Kitchen)
servings: 16
prep_time: 15m
cook_time: 30m
tags:
  - side
  - condiment
  - canning
  - chutney
  - holiday
source: Chef Christy Wolf (MTV Teaching Kitchen)
---

In a #medium saucepan{}, heat @ghee or butter{2%tbsp} over medium-high heat.

Add finely diced @yellow onion{1%medium} and sweat until translucent, about ~{3%to 5%minutes}.

Add finely diced and seeded @jalapeño pepper{1%medium}, peeled and minced @fresh ginger{2%tbsp} (1-inch piece), and minced @garlic{3%cloves}.

Add @brown mustard seeds{1%tbsp}, crushed @green cardamom pods{4}, and whole @star anise pod{1}. Cook, stirring constantly, for ~{2%minutes} until fragrant and seeds begin to pop.

Deglaze pan with @Port, Marsala, or Sherry wine{1/4%cup} and @gold balsamic or apple cider vinegar{1/4%cup}, scraping up any browned bits.

Add @granulated sugar{1/2%cup} and diced @fresh plums (1/4-inch dice){10}. Season with @salt{} and @black pepper{} to taste.

Reduce heat to medium-low and simmer uncovered, stirring occasionally, until plums break down and mixture thickens into a jammy chutney, about ~simmer{20%to 30%minutes}.

Remove star anise and cardamom pods before serving. Let cool to room temperature; serve with roast meats, poultry, or cheese boards.