Davidson Plum Chutney

Looking to elevate your meals with a unique and tangy twist? This Davidson Plum Chutney recipe is the perfect addition to your culinary repertoire.

Bursting with the vibrant flavour of native Australian Davidson plums, this chutney strikes a delightful balance between sweet and savoury. Whether you're hosting a dinner party, assembling a gourmet cheese board, or simply enhancing your everyday dishes, this versatile condiment is a must-try. Plus, it’s easy to make and stores beautifully, making it a fantastic option for meal prep and gift-giving. Discover the magic of Davidson plums in this easy-to-follow recipe!

Ingredients

• 500g fresh or frozen Davidson plums (pitted)
• 1 medium red onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup brown sugar (adjust to taste)
• ½ cup apple cider vinegar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon mustard seeds
• 1 small red chilli, finely chopped (optional, for a spicy kick)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

1. Prepare the Plums
   If using fresh Davidson plums, rinse thoroughly and remove the seeds. If frozen, let them thaw slightly for easier handling.

2. Cook the Aromatics
   Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened and translucent (about 5 minutes). Stir in the garlic, ginger, and mustard seeds, cooking for another minute until fragrant.

3. Add the Plums and Spices
   Stir in the Davidson plums, cinnamon, allspice, salt, and pepper. Cook for 3-4 minutes, allowing the plums to soften and release their juices.

4. Simmer with Sugar and Vinegar
   Add the brown sugar and apple cider vinegar. Stir well to combine. Reduce the heat to low and let the mixture simmer gently for 30-40 minutes, stirring occasionally. The chutney should thicken and develop a rich, tangy flavour.

5. Adjust and Blend
   Taste the chutney and adjust the seasoning or sweetness if needed. For a smoother texture, use a hand blender to blend lightly, leaving some chunks for a rustic feel.

6. Cool and Store
   Allow the chutney to cool slightly before transferring it to sterilised jars. Seal tightly and store in the fridge for up to 4 weeks.

Serving Suggestions

• Pair with a cheese platter, especially sharp cheddar or creamy brie.
• Serve as a condiment for roasted meats, especially pork or lamb.
• Use as a spread for gourmet sandwiches or wraps.