Tuesday, July 31, 2012

plum chutney

Straight out of the latest issue of Bon Appetit magazine is this little recipe for plum chutney.
I don't know where this recipe has been all my life but right now this chutney and i are having the most amazing love affair.
Please make this.
It will be the summer hit.
Definitely serve over roasted pork loin like the magazine suggests - and then everything else you make for the next day or so.
Or just spread it on some really delicious bread and savor every drop.
I also strongly urge you to double this recipe so there is extra for the next day, or two, or three......

note: I made a couple changes form the original printed article based on what was in my pantry.


4 - 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


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 - stir to coat all the pieces of shallot.
Add the next 6 ingredients + a 1/4 cup of water.
Cook until fragrant - about 3 minutes.
Stir in plums.
Bring to a simmer.
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 before it meets a jar and the refrigerator.

If serving with the roasted pork loin warm the jam a bit first.


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