By Claudia Hernandez
Not much is better on a leisurely weekend afternoon than a snack of sharp cheese, good bread, and a homemade preserve. At once spicy, sweet, and tangy, this plays well not only on a cheese board, but also spread on roasted winter squash or a sandwich. This recipe for Autumn Plum Chutney is quick, easy, and well worth the effort.
Ingredients
1 ½ pounds plums
12 ounces onions
A generous ¾ cup raisins
1 cup light muscovado sugar
½ tsp crushed, dried chile
1 tsp salt
2 tsp yellow mustard seeds
⅔ cup cider vinegar
⅔ cup malt vinegar
1 cinnamon stick
Directions: Halve the plums and discard the pits. Peel and coarsely chop the onions. Put the fruit and onions into a large stainless steel or enameled pan with the raisins, sugar, chile, salt, mustard seeds, vinegars, and cinnamon stick. Bring to a boil, turn down the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
Spoon into sterilized jars and seal.
Claudia has been a chef and baker for over 30 years. She started Wild Roots in 2014 on Vashon Island with a focus on local and seasonal food. Her food will be available starting this October, beginning with Soups, Salads and Desserts. You can contact her at claudiahskitchen@gmail.com.
