Recipe based on:
Spicy Plum Chutney
Makes 5 half pints
- 3 pounds pitted and chopped plums, any kind or combination
- 1-1/2 cup packed light brown sugar
- 3/4 cup white sugar
- 3/4 cup apple cider vinegar
- 3/4 cup onion, finely chopped
- 1 medium jalapeno pepper, finely chopped
- 3 teaspoons mustard seed
- 1.5 teaspoon salt
- 6 cloves garlic, minced
- 1-1/2 tablespoon fresh ginger, minced
- Bring all ingredients except plums to a boil in a non-reactive pan.
- Stir in chopped plums.
- Reduce heat and simmer until thick and syrupy, stirring often, between 30-45 minutes, until it is reduced by more than half.
- Mash with a potato masher, immersion blender, or regular blender if you want a smoother sauce.
- Fill sterilized jars with hot sauce, leaving 1/4” headspace.
- Process in a boiling water bath for 20 minutes.
- 1/4 cup packed light-brown sugar
- 1/2 to 1 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
- 1 1/2 cups cider vinegar
- 4 garlic cloves, minced
- 1 can plum chutney (4 - 8 oz)
- Preheat oven to 350 degrees.
- In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
- Place pork in a 5-quart Dutch oven and rub with the spice mixture.
- In a medium bowl, combine vinegar, garlic, plum chutney, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
- Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten.