Ina Garten Roasted Plum Chutney

Ina Garten roasted plum chutney is an easy fruit chutney made with red plums, Granny Smith apple and Port wine, ready in 50 minutes. Try this make-ahead cheese board topper for holiday parties, fall dinners or a casual wine night, since it's spiced, jammy and keeps well in the fridge.

Let the chutney roast the full 25 to 35 minutes, stirring now and then, until the liquid turns thick and syrupy. Pull it out early and you get a thin, watery fruit sauce instead of a spoonable chutney.

Ina Garten built this recipe from the roasted plum chutney in the Cowgirl Creamery cookbook, which came from the California cheese makers behind Mt Tam triple-cream cheese. Roasting the fruit in the oven instead of simmering it on the stove concentrates the juices, so the plums caramelize while the star anise and cinnamon perfume everything.

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Plum Chutney

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

70

kcal

Soft plum wedges and diced apple melt into a thick, glossy chutney scented with cinnamon, star anise and Port. Roughly mashed with a fork, it ends up chunky, sweet and a little tangy.

Ingredients

• 1 tablespoon good olive oil
  

• 1/4 cup small-diced shallots (l large)
  

• 1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
  

• 1 Granny Smith apple, peeled and 1/4-inch-diced
  

• 1/4 cup dark brown sugar, lightly packed
  

• 1/4 cup freshly squeezed orange juice
  

• 2 tablespoons Port wine
  

• 1 (3-inch) cinnamon stick
  

• 2 whole star anise
  

• 1/8 teaspoon ground mace
  

• 1/4 teaspoon kosher salt
  

• Cheese and crackers, for serving
  

Directions

• Preheat the oven: Preheat the oven to 425°F. That way it is fully hot by the time the pan is ready to go in.
• Soften the shallots: Heat 1 tablespoon olive oil in a 10-inch ovenproof sauté pan over medium heat, then add 1/4 cup diced shallots. Cook them over medium-low heat for 5 minutes, stirring now and then, until tender.
• Add the fruit and spices: Stir in 1 1/4 pounds plum wedges, 1 diced Granny Smith apple, 1/4 cup brown sugar and 1/4 cup orange juice. Add 2 tablespoons Port, 1 cinnamon stick, 2 star anise, 1/8 teaspoon mace and 1/4 teaspoon salt, then bring it to a boil on the stovetop so the sugar dissolves.
• Roast the chutney: Slide the pan into the oven and roast for 25 to 35 minutes, stirring occasionally. It is done when the liquid has reduced and turned syrupy.
• Mash the fruit: Remove the pan from the oven and fish out the star anise and cinnamon stick. Then mash the fruit roughly with a dinner fork, wrapping a towel around the hot handle so you don't grab it by mistake.
• Cool and serve: Serve the chutney at room temperature or cold, alongside cheese and crackers. It tastes even better after a short rest, once the spices have settled in.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make roasted plum chutney?

Ina Garten says you can make it ahead and refrigerate it for up to 5 days. Keep it in a covered container and let it come to room temperature before serving, so the flavors open up.

What cheese goes best with this chutney?

A creamy triple-cream cheese like Mt Tam is the pairing that inspired the recipe, since the rich cheese balances the sweet, spiced fruit. A sharp cheddar or a tangy goat cheese works well too.

Can I use a different wine instead of Port?

A splash of dry red wine or extra orange juice can stand in, though you lose a bit of the deep, sweet flavor Port gives. If you use juice, the chutney will taste a little brighter and less rich.

What else can I serve it with besides cheese?

It goes nicely with roasted pork, especially pork tenderloin, because the fruit and spices cut through the richness of the meat. I also like a spoonful on a turkey sandwich.

What is the most common mistake with this chutney?

Taking it out of the oven too soon is the usual problem, since the liquid stays thin and the chutney runs off the cracker. Wait until it looks syrupy, then mash the fruit lightly so it stays chunky.