Sweet and Tangy Plum and Cabbage Chutney

This sweet and tangy chutney is the perfect condiment for grilled meats, fish, or vegetables. It's also great on sandwiches, wraps, or salads. The combination of plums and cabbage gives the chutney a unique flavor that is both sweet and savory.

This chutney is based on a recipe that I found in an old cookbook. I've been making it for years, and it's always a hit with my friends and family. I love the way the sweetness of the plums balances out the tartness of the cabbage, and the ginger and turmeric give it a warm, spicy flavor. I've also found that this chutney is a great way to use up leftover plums. I always have a few plums left over from making pies or cobblers, and this chutney is a great way to use them up.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 small red cabbage, finely shredded
• 1 pound plums, pitted and chopped
• 1 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup chopped fresh ginger
• 1 tablespoon mustard seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

Instructions

1. In a large bowl, combine the cabbage, plums, sugar, vinegar, ginger, mustard seeds, turmeric, and salt.
2. Mix well and let stand for at least 30 minutes, or overnight.
3. Transfer the chutney to a saucepan and bring to a boil over medium heat.
4. Reduce heat to low and simmer for 30 minutes, or until the chutney has thickened.
5. Remove from heat and let cool slightly before serving.

Why It Works

• The combination of plums and cabbage gives the chutney a unique flavor that is both sweet and savory.
• The ginger and turmeric give the chutney a warm, spicy flavor.
• The mustard seeds add a bit of crunch and a touch of heat.
• The vinegar helps to preserve the chutney and gives it a bit of a tang.
• The sugar helps to balance out the tartness of the cabbage and the spiciness of the ginger and turmeric.