This recipe yields more than enough chutney for anyone without ancestral ties to it. It can be served with everything from tuna fish sandwiches to grilled duck breast and quail.
- 1 1⁄4 cups granulated sugar
- 1 1⁄4 cups light brown sugar
- 1 cup cider vinegar
- 1 1⁄2 cups golden raisins
- 1 small onion, peeled and thinly sliced
- 1⁄3 cup grated peeled ginger
- 3 cloves garlic, peeled and thinly sliced
- 1 Tbsp. salt
- 4 1⁄2 tsp. mustard seeds
- 2 1⁄2 tsp. red pepper flakes
- 4 lb. Italian prune plums, pitted and quartered
- Bring sugars and vinegar to a boil in a heavy medium pot over medium heat. Stir in raisins, onions, ginger, garlic, salt, mustard seeds, and pepper flakes. Bring to a simmer. Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours.
- Sterilize five 8-oz. canning jars, their lids and ring bands, and a widemouthed funnel in a large pot of boiling water for 10 minutes, then transfer them to a clean dish towel. Using the funnel, fill each jar with hot chutney to no more than 1⁄4″ from rim. Wipe rims, place lids on jars, then screw on ring bands.
- Using jar tongs, submerge filled jars in pot of gently boiling water (jars should be covered by a least 1″ of water) and process for 10 minutes. Transfer jars to a dish towel at least 1″ apart; let cool undisturbed for 24 hours. Test jars for a proper seal: press on center of each lid and remove your finger; if lid stays down, it’s sealed.
- Refrigerate any chutney that hasn’t been sealed and use within 4 weeks.