Plum Chutney

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 jalapeño pepper
• 1 poblano chile
• 1 tablespoon olive oil
• 1 cup thinly sliced red onion
• 2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced
• 5 cups chopped plums (about 2 1/2 pounds)
• 1 cup chopped seeded tomato
• 1/4 cup packed brown sugar
• 1/4 cup cider vinegar
• 2 teaspoons mustard seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat broiler.
2. Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.
3. Place in a zip-top plastic bag; seal.
4. Let stand 15 minutes.
5. Peel jalapeño and poblano; cut in half lengthwise.
6. Discard seeds and membranes; coarsely chop.
7. Heat oil in a large saucepan over medium-high heat.
8. Add onion, ginger, and garlic; sauté 5 minutes or until tender.
9. Add jalapeño, poblano, plums, and next 6 ingredients; bring to a boil.
10. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
11. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally.
12. Cool completely.
13. Stir in cilantro.

Yield: 16 servings (serving size: about 1/4 cup)