Plum-Lavender Chutney

Makes 3 pints

This recipe from Jerry Traunfeld of the Herb Farm in Fall City, Washington, uses plums because they start to ripen at the same time as the lavender blooms. Spread this chutney on a turkey sandwich, use as an appetizer on crackers with blue cheese, or enjoy it with entrees featuring grilled chicken or pork.

5 lbs. nearly ripe red or purple pulms

1 medium onion, finely chopped

Grated zest and juice of 2 lemons

1 ½ Tbsp. chopped fresh ginger

1 Tbsp. whole yellow mustard seed

1 tsp. hot red pepper flakes

¼ cup sherry vinegar

¾ cup firmly packed brown sugar

½ tsp. salt

1 ½ Tbsp. chopped fresh lavender flower heads

Cut the plums in half, remove the pits, and slice the fruit into ½-inch wedges. Place in a heavy-bottomed sauce pan and add onion, lemon, ginger, mustard seed, red pepper flakes, vinegar, brown sugar, and salt. Bring the mixture to a boil, then turn the heat to low and simmer, stirring often, until very thick, about 45 minutes. Stir in the lavender. Pack the chutney in sterilized 1-pint or 8-ounce jars and seal according to the manufacture's directions. The chutney will keep indefinitely. Or, if not canning, cool and store in refrigerator up to one month.

source: The Lavender Garden by Robert Kourik