Saturday, September 14, 2013

Plum Chutney Recipe



The summer is not over yet and we can still enjoy a really nice weather on most days, although the crispy air seems to carry a wave of new scents that unmistakably indicate the beginning of a new season. 

The time between high summer and autumn is full of sensory surprises. Scents and colors animate us to be creative, so let's make something exotic. Since plums are abundant now, let's make a sweet plum chutney.

A nicely spiced plum chutney does not only preserve the summer goodness, it also brings a dose of excitement to a distinguished gourmet who is willing to take some risks in the kitchen.

Chutney is a popular condiment used in South Indian cuisine. It is usually made of variety  fruits or vegetable with a mixture of Indian spices. 

Ingredients:
  • 1 lb ripe plums
  • 1/2 lb red onions, chopped
  • 2-3 cloves garlic, chopped
  • 1 hot chili pepper, sliced into thin slices
  • 2 inch long fresh ginger root sliced into thin slices
  • 1 Tbsp black mustard seeds
  • 1/2 Tbsp grind coriander
  • 1/2 Tbsp grind cumin
  • 1 Tbsp allspice (pimento seeds)
  • 1 Tbsp pink Himalaya salt
  • 1 cup water (add more if necessary)
  • 2 cups apple cider vinegar
  • 1 cup raw sugar

Method:
  • Wash the plums and cut into quarters. Remove the stalks and stones. 
  • Put plums, onions, raisins, garlic, ginger and chili in a large pot. Add water, allspice, cumin, coriander, and salt. Mix well and bring it to boil.
  • Reduce the heat. Cover the pot and stew on a small heat for about 30 minutes. Stir with a wooden spoon every few minutes.
  • Add apple cider vinegar and raw sugar. Stir again and stew for another 30 minutes or so until the liquid is gone.
  • When your chutney is ready transfer it into perfectly clean glass jar. Let it cool off and close tightly with a lid.
  • Store in a dark, cool place. Refrigerate after opening.

Like any chutney this one can be enjoyed with variety of spicy curries, roasted meats, and well aged cheeses.

By Dominique Allmon 

Dominique Allmon©2013