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Heat a medium-sized pot over medium-high heat. Once hot, add the vegetable oil, followed by the onion, jalapeño pepper, and ginger. Reduce the heat to medium and saute for 5 minutes until the vegetables are softened but not browned.
Add the chopped plums, salt, brown sugar, cinnamon stick and ground clove to the pot. Mix to combine and cook over medium heat for 20-25 minutes or until a jam-like consistency is reached and the chutney is thick. Stir often to prevent burning.
Remove the chutney from the heat and stir in the apple cider vinegar. Remove and discard the cinnamon stick. Set aside to cool before jarring.