Plum Relish

Plum relish is the kind of sweet-spicy chutney that turns everything it touches into something better. Sliced over a roast pork sandwich, dolloped onto a cheese board, or stirred into pan sauces for chicken and duck, this big-batch relish is the condiment that hides in your fridge until company comes over.

The combination is a textbook British-Indian chutney. Six pounds of plums carry the fruity backbone, two pounds of apples add body and pectin for set, onions bring savory depth, and the ginger-clove-pepper-flake trio gives the warm-spicy heat that pairs with anything cured or roasted.

Cook slowly. The relish needs at least 90 minutes of low simmer for the fruit to break down and the vinegar to mellow. Stir frequently or the bottom scorches.

Kitchen Tips

• Use any plum variety, but darker plums give a richer color in the finished relish
• Pit the plums but don’t peel them. The skins break down during cooking and add flavor.
• Test the set the same way as jam: a small spoonful chilled on a plate should hold its shape
• Sterilize jars by boiling 10 minutes before filling for proper shelf storage
• Pair with roast pork, aged cheddar, or duck for the classic British chutney experience

Variations

• Sub pears or peaches for half the apples for a different fruit profile in the chutney
• Add 1 cup raisins or dried cranberries for chewy texture and extra sweetness
• Swap apple cider vinegar for white vinegar for a softer, fruitier base