Autumn Treasures – Plum Chutney

 

It’s still harvesting time here in the beautiful Piemonte! I found some sweet plums on the farmers market and thought i try something else than baking a cake with them. A quick and easy recipe for plum chutney .
Ingredients for a 2.5dl jar
300 g plums, washed and cut in chunks
1 small red onion (Tropea if you can get them), cut in fine 2cm long strips
2 tbl spoons of raw sugar
1 tea spoon of cinnamon
1 tea spoon of ginger (fresh or powder)
0.5 dl of aceto balsamico di Modena (use a good one, it’s worth it)
0.5 dl water
Some pepper corns
Chilli and salt to your liking
Add all the ingredients to a sauce pan and let simmer for 20 minutes, until plums are very soft and the liquid becomes a syrup.
4786205A-8A25-4CEE-A560-E79D061A28EA.jpeg
Wash the glass jar very well with hot water and dry it completely (ideally a few minutes in the oven).
Pour the chutney into the jar and close it firmly, let cool on a towel.
Keep in a dry, cool place up to two months. Once opened, keep refrigerated and use it within two weeks.
BBFC26BC-FA89-490C-9A61-C33A9AA9BF24.jpeg
Goes well with Cheese and Meat.
Advertisements

Rhubarb-Ginger-Blackcurrant Chutney

So here I am with a bunch of rhubarb sticks, not knowing what to do with them as they look too sour for a sweet dessert or tart.
Maybe I could cook a sweet-and-sour chutney?
Opening my fridge and my pantry to check what could go with it I found: candied ginger, maybe…nuts, hmmm, not really, sugar? A must. Preserved Blackcurrant? Worth a try…

Finally, these are the ingredients I used:

500g peeled rhubarb, cut in small pieces
1 onion, finely chopped
50g candied ginger, finely chopped
2dl balsamic vinegar
0.5dl white balsamic vinegar
0.5dl elderflower vinegar
(If not available, just use 1dl of the white balsamic vinegar)
Gingerpowder, mixed Spice, curry, cayenne pepper to your liking
3 tablespoons preserved blackcurrant
1 tablespoon sugar (me, invert sugar, you: brown or white sugar)

In a pan, bring the vinegars, ginger and onion to a boil and let simmer for 5 minutes. Add all other ingredients and let cook uncovered for about 20mins, stir well every now and then until the chutney is thick and jammy.
Turn off the heat and let the chutney sit for another 10 mins. Spoon the chutney into clean, warm jars.
Can be used to accompany BBQ-ed meet or fine cheeses.

image