Ina Garten's Roasted Plum Chutney
Ina Garten's Roasted Plum Chutney
Quentin Bacon / Cooking for Jeffrey by Ina Garten/Clarkson Potter/Publishers
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This chutney, which Ina Garten serves with roast pork, can be made up to five days ahead. Serve leftovers with cheese.


    • 1 tablespoon good olive oil
    • 1/4 cup small-diced shallots (1 large shallot)
    • 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
    • 0.25 cup dark brown sugar, lightly packed
    • 0.25 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


  1. Preheat the oven to 425 degrees F.
  2. Heat the oil in a medium (10-inch) ovenproof sauté pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  3. Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

Make-Ahead Tip: Prepare the chutney and refrigerate for up to 5 days.

Reprinted from Cooking for Jeffrey. Copyright © 2016 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.