0 (0)

Category: Sauces and Condiments

Plum chutney

Plum chutney
Ken Hively / Los Angeles Times

Put that mango chutney back in the cupboard. The new trend is crossover chutneys -- blends of Indian spices and Western ingredients that are as good with steak sandwiches and grilled chicken as with pappadums and pakoras. At the forefront ... Read more

Total time: 20 minutes, plus 2 hours soaking time | Serves 12 to 15 (makes 3 cups)
Note: From Avinash Kapoor of Akbar Cuisine of India.
  • 1 pound (about 3 cups) pitted dried plums
  • 1 (4-inch) piece fresh ginger, peeled and mashed ( 1/4 cup paste)
  • 1 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 tablespoons lemon juice
  • Salt to taste

Step 1Soak the plums in enough water to cover for 2 hours.

Step 2Blend the plums and soaking water into a paste in a blender or food processor. Set aside.

Step 3Heat a small saucepan on low heat, add the ginger paste and cook for 1 minute to dry out the paste. Add the pureed plums, brown sugar, cayenne, garam masala, lemon juice and salt. Cook on low heat for 5 minutes to blend the flavors. Serve with lamb, duck or chicken appetizers.

Each of 15 servings:
130 calories; 2 grams protein; 2 grams fiber; 34 grams carbohydrates; 0 fat; 0 saturated fat; 0 cholesterol; 7 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Chilled Asparagus with Green Garlic Mayonnaise and Dijon Egg Salad
Joan’s on Third’s chili aioli
White wine-herb sauce
Roquefort butter