Recipe: Indian Plum Chutney or Jam
[1]Summary: A lightly gingery, peppery plum chutney makes the most of summer’s best stone fruits. Serve with roasted meats, or eat on toast as jam.
Ingredients
- 8-9 ounces ripe plums (250 grams; 2 large plums or 3-4 small/medium plums)
- ½ cup water
- ½ cup sugar
- Pinch of kosher salt
- 1 teaspoon finely minced fresh ginger
- A few grinds black pepper (she uses ½ teaspoon but that would be a lot for American taste buds!)
- ¼ teaspoon vanilla extract (optional)
Instructions
- Wash and cut the plums into quarters, discarding the pit. Leave the skin on. Slice plums roughly into a small, heavy saucepan. Add water and bring to a boil.
- [2]When it boils, add sugar, salt, ginger, black pepper and vanilla (if using). Let it boil for another 7-10 minutes, uncovered, and stirring occasionally. Adjust heat so it won’t boil over. The consistency will be like liquid jelly.
- Remove from heat and cool to room temperature.
- Rituparna says, “Enjoy on its own or with almost anything you want to pair it with, from spreading it over a piece of toast to mixing it with rice at the end of the meal, which is the traditional Bengali form of eating it. Mixing with cooked rice is like a tangy finish to a delicious meal. The desserts come later. You can also try having it with tortilla chips. We traditionally serve it with fried papad [3]. It is delicious that way.”
Source
Adapted from Chocolates & Dreams [4]
The plums/plumcots
These are Honey Punch Plumcots, a variety distributed by Melissa’s Produce [5], and grown by Phillips Farms in California. Honey Punch has dark red skin, gorgeous red flesh, and a wonderful flavor! I was lucky enough to get mine straight from the farmer, but if you see them in your market, don’t hesitate to get some!
Preparation time: 5 minutes
Cooking time: 15 minutes
Diet type: Vegan, Vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 6
Culinary tradition: Indian (Eastern)
Here are all the recipes I have discovered so far through Secret Recipe Club [6]. All of them are wonderful!
Aug. 2012: Indian Plum Chutney
July 2012: Pizza Potatoes over Sauteed Spinach [7]
June 2012: Chicken Gyros [8]
May 2012: Orange-Almond Yogurt Cake [9]
April 2012: Chard Lasagna Roll-Ups [10]
March 2012: Lemon-Lime Basil Shortbread Cookies [11]
Feb. 2012: Lemony Pasta with Smoked Salmon and Dill
Dec. 2011: Sweet Potato, Black-Eyed Pea and Broccoli Bowl
Nov. 2011: Santa’s Favorite Cookie [12]
This post is part of the monthly Secret Recipe Club [6], in which participants are secretly assigned another’s food blog to explore and cook from for a month. Today is our “reveal day,” in which we ‘fess up and share which blog we had.
Thanks, Rituparna, for such a great recipe, and so many delicious options throughout your site!
If you like this recipe and want to save it, pin the image below to your Pinterest board!
[13]Readers, you can see all of the other Secret Recipe Club deliciousness right below here in the array of photos. Click any of them to be transported to that particular recipe!