California Dried Plum Chutney Sauce
Add chopped dried plums to this condiment for an added sweetness and pair with your favorite South Asian dish or use as a spread or dipping sauce.
1 cup chopped onion
1 tablespoon extra-virgin olive oil
½ cup lightly packed brown sugar
⅔ cup white wine vinegar
1 orange, zest and juice
2 apples, cored and finely chopped
2 pears, cored and finely chopped
¾ cup pitted California Dried Plums, chopped
⅓ cup raisins
2 tablespoons fresh grated ginger
¼ teaspoon cinnamon
2 medium pinches saffron threads
Pinch of nutmeg, to taste
Pinch of cayenne pepper, to taste
In a medium saucepan, cook onion in olive oil until softened. Add brown sugar, vinegar and orange juice; reserve zest. Simmer over medium heat until liquid evaporates and sugar starts to caramelize and thicken.
Add apple and cook 5 minutes. Add pears, dried plums and raisins. Cover mixture with parchment paper and continue cooking 10 minutes without stirring. Remove from heat. Stir in ginger, cinnamon, spices and orange zest to taste. Keep refrigerated in airtight container 3 to 4 days.
Makes about 2½ cups
Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Dried Plum Board.
- Total Fat