Tangy Plum Chutney Delight

Amazing spicy sweet and sour plum sauce! Plum chutney is one of those dishes with a difficult to predict taste. Success for chutney is a balance of flavors, and this is difficult to replicate because the starting product is usually different and its taste matters a lot. It is best to serve plum chutney with boiled rice, buckwheat porridge, or mashed potatoes.
cook time: 45 min
Owen Truitt
Tangy Plum Chutney Delight

Nutrition Facts (per serving)

50
Calories
12g
Carbs
1g
Protein

Ingredients (20 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Water 3 tbsp
Ginger 10 g
Plums 500 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
To make plum chutney, you will need plums of any variety, as long as they are ripe. All defects, irregularities, dents, damaged areas are acceptable if they can be easily removed. You will also need fresh ginger, salt, sugar, salt, and some water. Vinegar and herbs optional. Spices play a big role in this recipe; there should be quite a lot of them and preferably varied.

Step 2

Step 2
Rinse the plums thoroughly and remove the pits. It would be great if the plum variety allows you to do this without difficulty.

Step 3

Step 3
Place finely chopped ginger on the bottom of a small saucepan and add water. Bring to a boil and cook for 1-2 minutes.

Step 4

Step 4
Add peeled plums. bring to a boil and simmer over low heat for 10 minutes. Now is the time for the most creative stage. You need to add sugar and salt. The quantities of these products are indicated approximately, because... In many ways, the taste of the finished sauce will depend on the taste of the plums themselves. Instead of sugar, you can add honey or use cane brown sugar.

Step 5

Step 5
Add spices. Let it be a little cinnamon (ground or stick), ground black pepper, ground paprika, a little turmeric. Asafoetida instead of onions and garlic. Stir and taste. Sour, sweet and salty tastes should be balanced for you. If necessary, add a little vinegar, preferably apple cider vinegar, as well as chopped herbs (not hard). Bring to a boil and set aside.

Additional rubrics

Related recipes