A Punch of Flavor With a Stone Fruit Salsa

I’m a prodigious maker of salsas and fruit sauces [think cranberry sauce], and now a convert to chutneys. Think of them as a fruit version of salsas: they add a zesty sweet-tart, colorful punch to your meal.

Salsas and chutneys evolved to provide a counterpoint to bland staple dishes: like grains, pastas, and tubers. Sneak a small bite of chutney between bites of rice and your tastebuds will awaken each time.

INGREDIENTS: Makes 1 Pint

Using my own grown plums I evolved this recipe and it produces a delicious cherry-like flavor profile. For chili heat: please consider any you have, either dried or blends

This looks like a lot of ingredients, but most of them are a shake or two of spices

• plums – 1 LB, pitted and coarsely chopped
• brown sugar – 1/3 cup, [then to taste at the end]
• onion – 1/4 cup, chopped
• salt – 1/2 tsp
• chili flakes – 1/2 tsp, [or to taste], I use Korean gochugaru
• ginger – 1 TBS, grated
• turmeric – 1/8 tsp, opt. [for yellow color]
• pepper – 1/4 tsp
• garlic powder – 1/2 tsp, [or hing, aka asafoetida]
• cardamom – 1/2 tsp
• cinnamon – 1/2 tsp
• cider vinegar – 1 TBS [or red wine vinegar]

INSTRUCTIONS:

1. Pit the fruit, chop the onion, and grate the ginger
2. Use a food processor to create a medium coarse blend [see above]
3. Add all the ingredients except the vinegar to a pot and bring to a gentle simmer
4. Cook down to a thick chutney, about 15 to 20 minutes, stirring regularly to prevent scorching
5. Add the vinegar and blend well
6. Taste for balance and adjust
7. Cool and refrigerate

Recipe by B. Hettig