Plum and Ginger Chutney
Total time: 10 minutes, depending on your fruit.
Adapted from “Pureed Fresh Mango-Ginger Chutney” in 1000 Indian Recipes, by Neelam Batra.
1 pound of plums, washed, peeled, pitted and diced
1 Tbsp peeled and minced fresh ginger root
2 Tbsp lemon juice (or lime)
2 Tbsp finely chopped fresh cilantro, including soft stems
1 serrano pepper, minced with seeds
salt and pepper to taste
Mash the plums with a fork or potato masher to make the fruit as smooth as possible.
Mix in all the remaining ingredients.
Keep up to 1 week in the refrigerator.
Some of the Daring Cooks used a plum chutney with their September Challenge, which made me want to try it, too. Then a friend brought me some fresh plums from her tree, and I knew it was meant to happen. I didn’t use the same recipe as the other folks, though. I love my book of Indian recipes, and I like to make them adapt!
The original recipe calls for mashed mango, and suggests mixing in 1/2 c yogurt or substituting peaches, plums, nectarines, pineapples or other soft fruit in place of mango.
One comment
YUM, your plum chutney recipe looks great! For me, my plum chutney was the best part 🙂 Also your dosas, filling and sauce turned out lovely! Great job all around!