Chutney World

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.

Most any Stone Fruit will Make a Great Chutney: Plums, Peaches, Nectarines, Apricots, and Mangoes

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]

Use a Thick Bottomed Pot

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

As a Plum and Mango Tree Owner This Will be an Annual Concoction
With Sautéed Zucchini, British Baker and Pulled Pork Planned-Overs

Recipe by B. Hettig

5 thoughts on “Chutney World

  1. A cooking teacher illustrated the concept of taste by feeding his students seven straight spoonfuls of mashed potatoes. He asked them what they tasted on the seventh bite: they replied that couldn’t really taste anything. He fed them the next bite of potato with a sliver of lime jello and then the ninth bite of potato. Guess what? They tasted mashed potato like the very first bite. That’s overcoming taste fatigue with a sharp flavor: like chutneys and salsas…

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