This spicy-hot chutney is especially tasty atop Brie, served on a cheese board with bread or crackers. It's also great with lamb, pork, or poultry. When plums are out of season, use ripe red or green pears. To tame the fiery heat, omit the jalapeño seeds.
Recipe Ingredient Details:
1 3/4 cups brown rice vinegar or white vinegar
1 1/2 cups natural cane sugar
1 pound Granny Smith apples, peeled, cored, and chopped into 1-inch pieces (about 3 1/2 cups)
2 cinnamon sticks (each about 2 1/2 inches long)
1 large white onion, minced
1 jalapeño pepper, minced with seeds
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
1 bay leaf
1/4 cup raisins
1/2 pound firm dark purple plums, cored and cut into 1/2-inch pieces
Bring vinegar and sugar to a boil over medium-high heat in a 4-quart stockpot; simmer until sugar dissolves, about 2 minutes. Add apples, cinnamon sticks, onion, jalapeño, garlic, ginger, mustard, cayenne, sea salt, and bay leaf. Simmer, uncovered, for about 20 minutes.
Add raisins and cook an additional 10 minutes, then add plums and cook about 10 minutes more, or until chutney has thickened. Let cool. Remove bay leaf and cinnamon sticks before serving.
Recipe Additional Notes:
PER SERVING (1/2 cup): 216 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 57g carb, 2g fiber, 284mg sodium
Tue, 2007-09-04 13:47