The idea of using plums to make a chutney struck me as brilliant this morning when I was perusing the Food offerings on America Online. Plums could be used as a basis for barbecue sauce as well--something that I need to research--but for now, if you like curry, here is the answer to the expensive chutnies that you see on supermarket shelves.
There must have been a Major Grey who is famous to this day for the chutney that bears his name, and I do like it. But a jar of chutney isn't cheap anywhere, and even though there are many varieties, making your own is going to be very economical--and easy if you take a look at this recipe.
Our local Sprouts supermarkets in Tucson carry organic curry powder in their line of organic spices, by the way, and that's where I buy it. You can also find curry paste there, which is available in various degrees of heat for those who are looking for hot curry. This chutney will work with any of them.
PLUM CHUTNEY
Ingredients:
1 pound of plums, seeded and sliced (I recommend the red)
3 Tablespoons of red wine vinegar
3 Tablespoons honey
Pinch of crushed red pepper, or to taste
Combine all ingredients in a saucepan and heat to simmering. Cook the mixture for 5-10 minutes or until the plums begin to break down.
Remove the chutney from the heat and let it cool down to warm before doing anything further. When the chutney has cooled, use an immersion blender to make a coarse, pourable mixture. Store refrigerated.
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