Ingredients:

  • 1 tbsp vegetable oil
  • 2 lbs black plums, pitted and chopped
  • 2 medium red onions, finely diced
  • 1/2 cup golden raisins
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tsp salt
  • 1 cup apple cider vinegar
  • 1 cup brown sugar, packed

Instructions:

  1. Heat a splash of oil in a heavy-bottomed pot over medium heat. Add the diced onions and sauté for 5–7 minutes until translucent and golden. Stir in the garlic and ginger, cooking for another 60 seconds.
  2. Add the chopped plums, golden raisins, cinnamon stick, cloves, and salt. Pour in the apple cider vinegar and stir in the brown sugar until completely dissolved into the fruit juices.
  3. Bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer uncovered for 30–40 minutes, stirring frequently, until the chutney reaches a thick, glossy, mahogany-colored consistency.
  4. Remove the cinnamon stick and cloves. Let the chutney cool in the pot for 10 minutes to allow the pectin to set, then transfer into sterilized glass jars.