Plum and walnut chutney
1
- Makes2 2/3 cups
Photo, John Cullen.
Ingredients
4 1/2 cups diced plums
1/4 cup ruby port
1/4 cup honey
1/4 cup dried cherries
1/4 tsp cardamom
1/2 cup chopped, toasted walnuts
Instructions
COMBINE plums with port, honey and dried cherries and cardamom in a saucepan. Boil, then reduce heat. Simmer, stirring often, until thickened, 20 min. Chill for 1 hour. Stir in walnuts. Serve with cheese.
Nutrition (per tbsp)
Calories 27, Carbohydrates 5g, Fat 1g, Fibre 1g.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.