Spicy Plum Chutney
Chutney originates from India, where it has been a cornerstone of gastronomy for centuries. Plum chutney became known in Europe during the colonial period, when the British cuisine began to spread the harmonious blend of fruits and spices. Since then, chutney has been made in countless variations, with spicy plum chutney being a perfect combination of the fruit's sweetness and the chili's fire. Enjoyed with roasted meats or cheeses on a cold winter evening, it's a true flavor explosion!
Ingredients for this recipe
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Preparation Steps
1
Wash, pit, and chop the plums into smaller pieces. This will speed up the cooking process.
2
Finely chop the red onion, garlic, and ginger. For a more intense ginger flavor, grate the ginger.
3
Heat the olive oil in a medium saucepan over medium heat. Sauté the onion until translucent.
4
Add the garlic, ginger, and chili flakes. Cook for 1-2 minutes, until fragrant.
5
Add the plums, brown sugar, apple cider vinegar, and cinnamon stick to the saucepan. Stir well to combine.
6
Bring to a simmer, then reduce heat to medium-low and cook for 30-40 minutes, or until the plums are completely softened and the chutney has thickened. Stir regularly to prevent sticking.
7
Remove the cinnamon stick and let the chutney cool slightly. Then, transfer it to sterilized jars and seal tightly.
