Title: Fresh Plum Chutney With Two Gingers
Categories: Chutneys
Yield: 2 Cups
1 1/2 lb Ripe plums
4 Dates; pitted; chopped
3 Shallots; finely chopped
1/2 sm Red bell pepper;
- seeded, minced
1 sm Fresh hot chile; seeded,
- finely chopped
1/2 c Water
3 tb Natural sugar
2 tb Balsamic vinegar
1 tb Fresh ginger; minced
1 tb Crystalized ginger; chopped
1/4 ts Salt
Use underripe or barely ripe fruit for best results. You may use
peaches instead of plums, if you prefer.
Bring a large saucepan of water to a boil and prepare an ice water
bath. Cut a small X in the bottom of each plum and place in the
boiling water for about 30 seconds. Drain and transfer to the ice
water. Peel the skins from the plums, then pit and coarsely chop.
Place the chopped plums in a medium-size saucepan over medium heat.
Add the remaining ingredients and bring to a boil. Reduce the heat to
low and simmer, stirring occasionally, until the fruit and vegetables
have softened and most of the liquid has evaporated, about 30
minutes. Taste and adjust the seasonings. Let cool to room
temperature before serving.
If not serving right away, cover and refrigerate until ready to serve.
Bring back to room temperature for the best flavor. This chutney is
best used within 3 days.
