City Palate


THE HARVEST ISSUE - September October Issue 2018

Plum Chutney
Plum_Chutney

Sept/Oct 2018

From Julie Van Rosendaal

I can think of few better accompaniments to a cheese board – for some reason, plums make a perfect pairing to cheese of every texture and intensity. It’s simple to simmer a batch, and measurements are approximate; it’s a great way to use up plums that are starting to get wrinkled or squishy.

olive or canola oil, for cooking

2 shallots, grated or finely chopped

1 lb. plums (any kind), roughly chopped or squished off their pits

2 t. grated ginger

3/4 c. packed light brown sugar

1/2 c. red wine or apple cider vinegar

1 cinnamon stick

2 t. black mustard seed (optional)

1 t. cumin seed

pinch red chile flakes

freshly ground black pepper

In a medium pot, heat a drizzle of oil over medium-high heat and sauté the shallots for a few minutes, until soft and starting to turn golden. Add the plums – if they’re very ripe, you can crush them with your hands right over the pot, removing the pits with your fingers – and the remaining ingredients. Simmer for 20-30 minutes, until the chutney is thick, soft and jam-like. Cool and refrigerate for up to a month, or freeze for longer storage. Makes about 2 cups.


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