Nutrition per serving may change if servings are adjusted.
1 large plum, pitted and chopped (about ¼ pound)
2 teaspoons red-wine vinegar
2 teaspoons honey
Pinch of crushed red pepper, or to taste
Place plum, vinegar, honey and crushed red pepper to taste in a small saucepan. Bring to a simmer over high heat, stirring often. Cover, reduce heat, and simmer, stirring occasionally, until the plum starts to break down. Transfer to a blender or food processor and pulse several times into a coarse puree.
Make Ahead Tip: The chutney keeps up to 1 week in the refrigerator.