This tangy plum chutney is a delicious addition to a cheese board, perfect for spreading on crackers, or for a glaze for all your summer grilling. And freeze some for Thanksgiving. It makes an excellent condiment for a leftover turkey sandwich, too!
Wash the plums, cut them in half, and remove the pits.
Place the fruit in a heavy-bottomed saucepan or saucier.
Add all the rest of the ingredients except for the vanilla.
Cook over medium-high heat until the mixture comes to a boil.
Keep at a low boil until the fruit is perfectly soft.
Mash the fruit against the sides of the pan so there are no large chunks.
After about 20 minutes, run the mixture through a food mill with the coarse die.
Scrape the underside of the mill to get all the pulp and return all to the pot.
Continue cooking over medium heat, stirring frequently, unitl the mixture is thick and jammy.
Stir in the vanilla off the heat.
Pour into clean jars, allow to cool, and store in the fridge for 3-4 weeks. Freeze for longer storage.
Notes
You want pure palm sugar, which is sold as little pucks about the color of light brown sugar, not the brown granulated coconut palm sugar.You should be able to find it in any Asian grocery in the Thai section. If you don't have an Asian market near you, you can also order pure palm sugar from Amazon.