Plum Chutney

Plum Chutney

AuthorJulie

Plum chutney

olive or canola oil, for cooking
2 shallots, grated or finely chopped
1 lb plums (any kind), roughly chopped or squished off their pits
2 tsp grated ginger
3/4 cup packed light brown sugar
1/2 cup red wine or apple cider vinegar
1 cinnamon stick
2 tsp black mustard seed (optional)
1 tsp cumin seed
pinch red chili flakes
freshly ground black pepper

1

In a medium pot, heat a drizzle of oil over medium-high heat and sauté the shallots for a few minutes, until soft and starting to turn golden. Add the plums—if they’re very ripe, you can crush them with your hands right over the pot, removing the pits with your fingers—and the remaining ingredients. Simmer for 20-30 minutes, until the chutney is thick, soft and jam-like. Cool and refrigerate for up to a month, or freeze for longer storage. Makes about 2 cups.

Category

Ingredients

 olive or canola oil, for cooking
 2 shallots, grated or finely chopped
 1 lb plums (any kind), roughly chopped or squished off their pits
 2 tsp grated ginger
 3/4 cup packed light brown sugar
 1/2 cup red wine or apple cider vinegar
 1 cinnamon stick
 2 tsp black mustard seed (optional)
 1 tsp cumin seed
 pinch red chili flakes
 freshly ground black pepper

Directions

1

In a medium pot, heat a drizzle of oil over medium-high heat and sauté the shallots for a few minutes, until soft and starting to turn golden. Add the plums—if they’re very ripe, you can crush them with your hands right over the pot, removing the pits with your fingers—and the remaining ingredients. Simmer for 20-30 minutes, until the chutney is thick, soft and jam-like. Cool and refrigerate for up to a month, or freeze for longer storage. Makes about 2 cups.

Plum Chutney
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