To Eat: Sweet and Hot Plum Chutney

I have a hard time wasting food. In fact, I hate doing it so much that it makes me anxious to see copious amounts of food sprawled out on the counter, knowing that half of it will make me feel as though I’ve overeaten and the other half will go it waste (eg. Thanksgiving, Labor Day, Easter Holiday, etc). Holidays people, Holidays.

Even on just my plate alone, I feel compelled to finish everything, whether my body wants it or not. All that to say, I am working on this little quirk of disordered eating.

When I was visiting my family for Labor Day weekend, our plum tree was drooping heavy with fruit, our kale plant was sky high, and my siblings kept bringing in bowl after bowl of fresh garden tomatoes and leaving them on the kitchen counter.

SO much fresh produce! I loved it, but goodness gracious, what to do with all of it?

“Mom, what should we do with all these tomatoes? I’ll make something for dinner that uses lots of them”. Insert Tomato Cobbler with Cheddar Basil Biscuits.

“Mommy, do ya’ll ever eat the plums? They are just falling off the tree!” Insert Sweet Hot Plum Chutney. 

It made me feel better to be putting ripe, fresh produce to use and using it creatively in different recipes.

Feeling compelled and slightly pressured to make food when there are ingredients available might be a little string of disordered eating…Hm. We’ll have to dig into that some more…

Well alas. This plum chutney was WORTH IT!

Sweet Hot Plum Chutney

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Ingredients:

  • 1.5 pounds plums
  • 1 medium sized yellow or white onion
  • 3/4 cup raisins
  • 1 cup sugar
  • 1/2 teaspoon crushed cracked red pepper (or spiciness of your choice)
  • 1 teaspoon salt
  • 2 teaspoons yellow mustard seeds
  • 2/3 cup apple cider vinegar
  • 2/3 cup red wine vinegar
  • 1 cinnamon stick

Directions:

Cut plums into chunks

Roughly chop the onions. I like to leave mine if bigger pieces, gives the chutney more texture.

Combine all ingredients into a pot and bring to a boil. Reduce heat and leave chutney simmering for about 1.5 hours–stirring occasionally to prevent burn on the bottom of the pan.

Remove cinnamon stick. Spoon into clean jars and let cool. This will allow them to set. 

Seal and keep in fridge for up to a month! 

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Where and when to use:

Add chutney to your grilled cheese to make it gourmet

It goes superbly well with a plate of roasted veg, grains, and chicken. Yum. 

With goat cheese, brie cheese and crackers. 

White fish! The vinegar in the chutney is what pulls it all together.

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