Spicy Red Plum And Tomato Chutney
makes 3 1/2 cups
This zesty chutney is a fine garnish for grilled or roasted poultry or beef. Use a mortar and pestle to crush the dried spices; otherwise, put them in a small, sturdy plastic bag and, using a rolling pin, crush them until very fine.
Read more about this recipe at the Washington Post.
1 small yellow onion, coarsely chopped
1 1/2 tablespoons peeled and finely chopped ginger root
1 3-inch stick cinnamon
1 teaspoon allspice berries, crushed (may substitute 1/2 teaspoon ground allspice)
1/2 teaspoon black peppercorns, crushed (may substitute scant 1/2 teaspoon coarsely ground black pepper)
1/4 teaspoon salt
1 to 3 pinch dried hot red pepper flakes, crushed, to taste
2 cloves, finely crushed (may substitute 1/8 teaspoon ground cloves)
3/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons water
2 1/2 cups pitted and chopped (3/4 inch) unpeeled red or yellow plums
1 1/4 cups slightly underripe peeled tomatoes, chopped into 3/4-inch pieces
prep: 30 minutes
total: 30 minutes
mortar and pestle (or sturdy plastic bag and rolling pin)
2 or 3 (8-ounce) jars
medium non-reactive pan
small non-reactive bowl
ladle
1. Have 2 or 3 (8-ounce) jars ready.
2. In a medium-size nonreactive pan over medium-high heat, combine the onion, ginger root, cinnamon stick, allspice, black pepper, salt, red pepper flakes, cloves, sugar, vinegar and water. Adjust the heat so that the mixture boils briskly and cook, uncovered, 5 minutes. Add the plums and reduce the heat to simmer gently for 3 minutes. Add the tomatoes and cook 3 to 5 minutes longer, or until the plum and tomato pieces are cooked through but still hold some shape. The liquid should seem almost syrupy. Remove from the heat.
3. To test for doneness, put about a tablespoon of the chutney in a small, nonreactive bowl and place in the freezer about 3 minutes. If the syrup is slightly thickened, the chutney is done. If it is still runny, boil 2 minutes longer. (The chutney may still seem somewhat fluid but will thicken further when chilled.)
4. Remove from the heat. Remove and discard the cinnamon stick. Ladle the chutney into jars, allowing about 3/4-inch headroom for expansion during freezing. Wipe any drips from jar rims and threads; screw on the lids securely. Let stand until barely warm. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for 1 month or freeze up to 1 year.
