Recipes in the world of Flavilo

Cinnamon plum chutney with orange zest served

Cinnamon Plum Chutney with Orange Zest

The origins of chutney date back to India, where the combination of fruits and spices has been an essential part of dishes for centuries. This cinnamon plum chutney with orange zest, however, is a modern Western variation that creates a perfect balance of sweet and spicy flavors. As the plums slowly simmer with cinnamon and ginger, the aromas fill the kitchen, while the freshness of the orange zest adds a refreshing taste experience. This chutney is a perfect complement to cheeses, roasted meats, or even a slice of toast. The secret to a perfect chutney lies in the quality of the ingredients and the proper balance of flavors. If you crave a more intense flavor, add a little chili flakes to make the sauce spicier. Chutney is also perfect as a gift, as it is a true gastronomic specialty when filled into jars and decorated with ribbon.

Prep Time 15 min
Preparation 40 min
Total 55 min
180 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Ripe Plums
⭕ 100 g Brown Sugar
⭕ 1 Red Onion
⭕ 2 cloves Garlic
⭕ 1 tbsp Fresh Orange Zest
⭕ 50 ml Fresh Orange Juice
⭕ 50 ml Apple Cider Vinegar
⭕ 1 tsp Ground Cinnamon
⭕ 10 g Ginger
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper

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    Preparation Steps

    1

    Wash, pit, and finely chop the plums. Peel and finely chop the red onion and garlic. Peel and grate the ginger. Finely zest the orange, taking care to avoid the white pith.

    2

    In a large saucepan, heat the apple cider vinegar and orange juice over medium heat. Add the brown sugar and stir until completely dissolved.

    3

    Add the red onion, garlic, grated ginger, and plums. Stir to combine, then season with ground cinnamon, salt, and pepper.

    4

    Bring the mixture to a simmer, then reduce heat and cook for about 30-40 minutes, stirring occasionally, until the plums are completely softened and the chutney has thickened.

    5

    Once the chutney has thickened, stir in the orange zest, and cook for another 5 minutes to allow the flavors to meld.

    6

    Remove from heat, let cool, and then transfer to clean jars. Store in the refrigerator for up to a week. Serve with cheeses, roasted meats, or on toast.