occasion: 4Holidays, 4Gift
Plum chutney is sweeter than an apple chutney, so the heavy-handed spicing is quite critical, and introduces some lovely flavours which make this a delicious chutney to serve with grilled or slow cooked pork or duck or foie gras. Wash and cut the plums into quarters, discarding the pit. Leave the skin on. Slice plums, onion and garlic roughly into a small, heavy saucepan. Add a glass of water and bring to a boil. When it boils, add sugar, salt and chili. Let it boil for another 30 minutes, uncovered, and stirring occasionally, add water if necessary. Adjust heat so it won’t boil over. The consistency will be like liquid jam. Let it cool down and blend it broadly.