uncooked plum chutney
Chutney, a condiment ot Indian origin, is a sweet-and-sour cross between relish and preserves. It can be made from many fruits and used as a spread for toast or crackers, as a glaze for meats or just as a dip.
Instructions
Make Chutney
1. Cut the peaches and plums in half and take the pits out. Leaving the skin on, chop the fruit into small pieces and put in a bowl. Use peaches and plums that are ripe but without bruises.
2. Peel and mince the onion. You want tiny pieces so the taste will compliment the rest of the ingredients, not overpower them.
3. Reserve 1 cup of the fruit. Add the brown sugar and the rest of the plums and peaches to a large nonstick pot. Next, add the ginger, clove and vinegar and mix.
4. Cook the chutney on medium heat for about 50 minutes. Stir often to keep it from sticking to the bottom of the pan.
5. Put the reserved cup of fruit in the mixture. Add the minced onions and cook for 10 minutes more. This give your chutney a chunky texture and appearance.
6. Remove the pan from the heat. The chutney will continue to thicken slightly as it cools down. You can eat your chutney now or store in the refrigerator for one to two weeks.
Tags: Make Chutney, peaches plums, your chutney
