Plum Chutney-Hoisin Sauce Recipe

Plums are great, but like zucchini there comes a time when enough is enough.

We had a plethora of plums from our CSA (and the friends we share it with don’t like them…) and the Accidental Locavore was afraid they’d go bad.

I came across this brief description of a plum chutney that was supposed to be like hoisin and it seemed like a good use for some of the plums (the others went into a cake—more about that later). It made about 2 cups.

accidental-locavore-plum-chutney-ingredientsPlum Chutney-Hoisin Sauce

  • ½ of a medium onion, coarsely chopped
  • 2 large garlic cloves peeled and smashed
  • 3″ piece of ginger, peeled and coarsely chopped
  • 1 serrano, Thai or jalapeno chile, seeded and coarsely chopped (more or less depending on your heat tolerance)
  • 2 tablespoons soy sauce
  • 1 small star anise
  • ½ cup rice wine vinegar
  • 2/3 cup sugar (more or less depending on how sweet your plums are)
  • About 10 plums, pitted and halved

Put all ingredients in a medium saucepan over medium-high heat.

Bring to a boil and reduce heat to low. Simmer 25-30 minutes.

Remove the star anise and put the rest into a blender or food processor.

Process until pureed. Taste and adjust seasonings, chiles as needed.

Serve and enjoy!

accidental-locavore-plum-hoisin-sauceMy verdict:

Oops, big mistake! Forgot to remove the star anise before I blended it. I tried to compensate by adding some more soy sauce and the last of the rice wine vinegar, but the taste of the star anise is still pretty strong!

Otherwise, it’s a really good sauce.  Think of it as a cross between a plum sauce (duh) and hoisin.  It would be great on duck and something like a pork tenderloin. Hmm, might be time to do a slow roasted duck and see how this works. What do you think?


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