plum chutney

Straight out of the latest issue of Bon Appetit magazine is this little recipe for plum chutney.

I don't know where this recipe has been all my life but right now this chutney and i are having the most amazing love affair.

Please make this.

It will be the summer hit.

Definitely serve over roasted pork loin like the magazine suggests - and then everything else you make for the next day or so.

Or just spread it on some really delicious bread and savor every drop.

I also strongly urge you to double this recipe so there is extra for the next day, or two, or three......

note: I made a couple changes form the original printed article based on what was in my pantry.

YOU WILL NEED:

4 - 6 red or black plums

1 tablespoon olive oil

1 large shallot - sliced lengthwise

1/2 cup packed light brown sugar

1/4 cup apple cider vinegar

1 tablespoon chopped garlic

1 tablespoon mustard seeds

1/2 teaspoon ground ginger (optional)

1 bay leaf

pepper

salt

TO DO:

Halve and pit the plums.

Cut into 1/4 inch wedges.

Heat the oil over medium heat.

Add the shallot and cook until soft - 2 or 3 minutes.

Add the brown sugar - stir to coat all the pieces of shallot.

Add the next 6 ingredients + a 1/4 cup of water.

Cook until fragrant - about 3 minutes.

Stir in plums.

Bring to a simmer.

Cover.

Cook 7 to 8 minutes - stirring occasionally.

Uncover and let cook another 10 -15 minutes - until fruit is soft and juices have thickened.

Season to taste with salt and more pepper if needed.

Let cool before it meets a jar and the refrigerator.

If serving with the roasted pork loin warm the jam a bit first.

enjoy.