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Plum chutney

updated

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Ingredients for 4 servings:

  • 500 g plum(s) or damsons
  • 400 g red onion(s)
  • 250 g brown sugar
  • 200 ml balsamic vinegar
  • 3 tbsp olive oil
  • Salt
  • Allspice d’Espelette

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash and pit the plums, halve or quarter them, and weigh them. Peel and finely dice the onions, then sauté in hot oil until translucent. Stir in the plums and sauté briefly. Add the sugar and stir slowly, seasoning with salt and Espelette pepper. Pour in the balsamic vinegar and simmer for about 30 minutes, stirring occasionally, until reduced to the desired consistency. While still hot, pour into twist-off jars and let cool upside down for 5 minutes. If you want to keep the chutney for longer, you can also simmer it for 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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