Recipes

August 29, 2012

Recipes: Plum chutney

UnChu Littlefield of the "Tate's Kitchen" blog adapted this plum chutney recipe from Bon Appetit

UnChu Littlefield of the "Tate's Kitchen" blog adapted this plum chutney recipe from Bon Appetit. Slather a little of this over some turkey or pork in your sandwich, or pair it with roasted pork tenderloin for dinner.

INGREDIENTS

4 to 6 red or black plums

1 tablespoon olive oil

1 large shallot, sliced lengthwise

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

1 tablespoon chopped garlic

1 tablespoon mustard seeds

1/2 teaspoon ground ginger (optional)

1 bay leaf

Salt and pepper, to taste

INSTRUCTIONS

Halve and pit the plums. Cut into 1/4-inch wedges.

Heat the oil over medium heat.

Add the shallot and cook until soft, 2 or 3 minutes.

Add the brown sugar and stir to coat all the pieces of shallot.

Add the apple cider vinegar, garlic, mustard seeds, bay leaf, pepper and salt plus 1/4 cup of water.

Cook until fragrant, about 3 minutes.

Stir in plums and bring to a simmer. Cover.

Cook 7 to 8 minutes, stirring occasionally.

Uncover and let cook another 10-15 minutes – until fruit is soft and juices have thickened. Season to taste with salt and more pepper if needed.

Let cool. Store refrigerated in a glass jar.

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