Summer Plum Chutney

Our new friend Walter is a master fly fisherman, and one of the most generous guys around (thanks again for the delicious trout!). And the plums that grow over at his place are hands down the best I've ever had. He collects up to seventy grocerie bags full a year, and this season he shared some of the bounty with us. Although these plums are sweet and juicy by themselves, I couldn't resist making a chutney with them. I love a good chutney or compote. Whereas Jams are sweet, chutneys are by definition both sweet and sour. I used apple cider vinegar to boost the tanginess. This morning we topped our french toast with some chutney. It was the perfect breakfast! You can also spread chutney on banana bread or even grilled meats, poultry or fish. You don't need a lot; a small spoonful goes a long way. I also find it to be better with a few hours of cooling time, as the wait gives flavors a chance to set.


• 1 lb plums • 1/2 cup sugar • 1/4 cup water • 1 tablespoon apple cider vinegar • pinch of salt • pinch of allspice

You need to peel the plums. You can do this the same way you would tomatoes. With a pairing knife, cut a "X" at the bottom of the plums. Put them in a bowl, pour boiling water over them, and let stand for 30 seconds. Drain and cool them in cold water. The peels should come right off. Roughly chop the flesh of the plums.

In a medium saucepan, bring the water and sugar to a simmer. Add the plums, vinegar, salt, and allspice. Simmer for 10 minutes. Leave to cool. This chutney will keep up to 2 weeks in the fridge in an air tight container. You can also can them to preserve them longer.