Spicy Plum-Lavender Chutney

Spicy Plum-Lavender Chutney

5 pounds purple plums, ripened
1 medium onion, finely chopped
grated zest and juice of 2 lemons
1 1/2 tablespoons grated fresh ginger
1 tablespoon whole yellow mustard seed
1 teaspoon hot red pepper flakes
1/4 cup apple cider vinegar
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1 1/2 tablespoons lavender bud

Pit plums and cut into 1/2 inch wedges. Place in a saucepan. Add onion, lemon, ginger, mustard seed, redd pepper flakes, apple cider vinegar, brown sugar, and salt. Bring to a boil, then reduce heat and simmer for about 45 minutes, stirring occasionally. Remove from heat and gently stir in lavender. Place in pint jars and refrigerate (up to one month) or jar and process according to manufacture's directions. Makes 3 pints.

Chutney: similar to a relish, salsa, or pickled condiment; a sweet and condiment usually involving fresh fruits or vegetables and spices.