Wednesday, October 6, 2010

Chunky Plum and Tomato Chutney

From the kitchen of One Perfect Bite...It was a gorgeous day. It was crisp and sunny and early errands provided the perfect excuse to get out for a while. An hour became two and before I knew it the day was done. We picked up visas, had flu shots and filled the prescriptions the CDC insists we need for our adventure. With all of that done, our trip countdown officially began. We are at 12 days and counting. The next destination on the agenda should have been home, where chores aplenty were waiting. I must admit my resolve crumbled. The day was just too lovely to spend inside. We took to our favorite backroads and byways and spent the rest of the day in the country picking, plucking and picnicing. I came home with what will probably be my final stash of locally grown plums, tomatoes and sweet peppers. I also had some gorgeous, fresh from the farm, pork and lamb in my tote. The plums and tomatoes are starting to look dogeared, so I decided to use them in a chutney where their less than perfect appearance could be disguised. The chutney would be perfect with grilled chops and help make an ordinary meal special. Time constraints meant the chutney would have to be served warm, so that helped narrow down my choices. This simple version of the condiment looks best when it is made with firm, just ripe fruit. If you have good knife skills, the chutney is table ready in about 30 minutes. Leftovers can be refrigerated for several weeks or frozen for up to a year. Here's the recipe.

Chunky Plum and Tomato Chutney
...from the kitchen of One Perfect Bite, inspired by Nancy Baggett

1 small yellow onion, coarsely chopped
1-1/2 tablespoons peeled and finely chopped ginger root
1 (3-inch) piece stick cinnamon
1 teaspoon allspice berries, crushed or 1/2 teaspoon ground allspice
1/2 teaspoon black peppercorns, crushed or a scant 1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 to 3 pinches dried hot red pepper flakes, crushed, to taste
2 cloves, finely crushed or 1/8 teaspoon ground cloves
3/4 cup sugar
1/2 cup apple cider vinegar
2 tablespoons water
2-1/2 cups pitted and chopped (3/4 inch) unpeeled red or yellow plums
1-1/4 cups slightly underripe peeled tomatoes, chopped into 3/4-inch pieces

1) Have 2 or 3 (8-ounce) jars ready.
2) In a medium-size nonreactive pan over medium-high heat, combine onion, ginger root, cinnamon stick, allspice, black pepper, salt, red pepper flakes, cloves, sugar, vinegar and water. Adjust heat so that the mixture boils briskly and cook, uncovered, 5 minutes. Add plums and reduce heat to simmer gently for 3 minutes. Add tomatoes and cook 3 to 5 minutes longer, or until plum and tomato pieces are cooked through but still hold some shape. Liquid should seem almost syrupy. Remove from the heat.
3) To test for doneness, put about a tablespoon of the chutney in a small, nonreactive bowl and place in freezer about 3 minutes. If syrup is slightly thickened, chutney is done. If it is still runny, boil 2 minutes longer. (The chutney may still seem somewhat fluid but will thicken further when chilled.)
4) Remove from heat. Discard cinnamon stick. Ladle chutney into jars, allowing about 3/4-inch headroom for expansion during freezing. Wipe any drips from jar rims and threads; screw on lids securely. Let stand until barely warm. If lids seem loose after cooling and contracting, check and tighten further, but not so much that seal is broken. May refrigerate for 1 month or freeze up to 1 year. Yield: 3-1/2 cups.

You might also enjoy these recipes:
Mango Chutney - Chasing Delicious
Tomato Onion Garlic Chutney - Niya's World
Fiery Plum Conserve - KO Rasoi
Pear Ginger Chutney - Wives With Knives
Peach Chutney - Sugar Crafter
Cilantro Ginger Chutney with Coconut - One Life to Eat
Five Spices Plum Chutney - Vegalicious
Peach Chutney - Suburban Spoon


Ginny said...

You never cease to amaze me with the variety of foods you make. India, right? Do you know anyone there? How long will you be gone? Will you be bringing indian curry and spices back home in your suitcase?

Ana - El dia mas dulce said...

Delicioso este chutney, tengo calabaza y tomates esta hecho.

A Year on the Grill said...

Looks incredible... pass a Ritz

Cherine said...

Looks fabulous!!

Faith said...

wow that chutney looks delicious! This weather can last all fall! It's gorgeous!

Rosadimaggio63 said...

Buono !
Da provare assolutamente :)
Ciao Mry e buona giornata.

Alessandra said...

Ciao Mary,

I have never thought of making a chutney with both plums and tomatoes, what a great way to use the last produce! The colour looks great!


Sushma Mallya said...

I do tomato chutney but never included plum in it and thats interesting...and looks yum mary...have a lovely day,take care

Food, Fun and Life in the Charente said...

This sounds very tasty. I have made a note of it for next year when my plums are on the trees. Diane

Martha said...

This looks like the perfect solution to less than perfect produce!

From the Kitchen said...

I think you had a perfect day--somewhat unplanned and somewhat different. Chores can always wait and some days have to be grabbed and used when they present themselves.


Allie and Pattie said...

Mary, it sounds like a perfect day. And this chutney looks lovely- I'm thinking pork chops may be on the menu for my husband this week before I have surgery and he's on his own
xoxo Pattie

Carla and Michael said...

Plums and tomatoes? Interesting combo, not one I'd ever thought about pairing until now. What do you serve this over?

Cathy said...

What a delicious combination of flavors, Mary. I love chutneys and the way they perk up a meal. I can almost taste this with some grilled lamb chops. Yum.

Jenn said...

The chutney looks and sounds wonderful, Mary! I bet the next 12 days will seem like you are a kid waiting for Christmas! Can't wait to hear of all your adventures!

PeggyR said...

That sounds really yummy.

Nina Timm said...

I am busy with some product innovation using mushrooms and my brief for this week is chutneys....this recipe is inspiring me!!!

Jeannie said...

I love chutneys! wish I could taste some of yours, they look so delicious!

Pushpa said...

Looks Fantastic....

Satya said...

beautiful combination ...delicious chutney


Faith said...

12 days? You must be getting so excited, Mary! The chutney is lovely, I can imagine myself using it in so many ways!

Rita said...

Sounds and looks fantastic. You must cook all the time; wow!

Priya said...

Chutney sounds very interesting and droolworthy..

aipi said...

what a great combo..i like chunky chutneys..this one must have tasted awesome!!

US Masala

Delishhh said...

Love chutney, but never made tomato chutney, i usually make apple chutney. Nice work!

Cheryl said...

What a great combination, i agree with Ginny, you have a varied menu like nobody's business!

Kelly said...

Gorgeous. Seems like an unusual combo, but I can absolutely understand how it would work well together. Yum!

Joanne said...

I have to say, I DO love a good chutney! India is going to be so much fun and I'm so excited for you! I'm sure you'll come back rife with ideas and inspiration from the food!

Katie@Cozydelicious said...

What an awesome way to use up lingering fruit. This looks like it would be awesome with grilled lamb chops!

Bridgett said...

What a gorgeous combo of flavors. Lovely!

Jess @ Bakericious said...

looks good!

Adelina said...

interesting chutney- you are creative indeed!

Create. Snap. Eat. said...

Chutney with tomatoes?! Goodness, I have much to learn.

Eliana said...

This chutney has perfect written all over it Mary. I love it.

My Little Space said...

Wow Mary, you have prepared lots of churtney and relish lately! You can still be able to enjoy all of them even after your trip.

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