Plum Chutney

When the mango chutney didn't really do anything for the Moroccan Chicken we tried, I decided to see if I could find a Plum Chutney recipe, and I did.

Dried Plum Chutney

• 2 medium (or 1 large) red onions; thinly sliced (2-3 cups)
• 2 tbsp olive oil
• 1 poblano chili pepper; seeded and chopped 
• 2 cloves garlic, minced
• 1-7 oz . pkg prunes (about 20 or 1 1/4 cups), diced
• 1 cup Sunsweet PlumSmart® Light juice
• 1/4 cup orange juice
• 2 tbsp dijon mustard
• 1/2 tsp . coriander
• 1/8 tsp . ginger
• 1 tbsp . honey
• 3 tbsp red wine vinegar
• salt and pepper; to taste

Sauté the onions in the oil for about 15 minutes or until the onions have completely softened. Add the pepper (note that I used a Cubanelle pepper** instead of a Poblano one, because that's what my grocery store had in stock) and garlic, stir well and cook for 4 more minutes. Add the prunes, cook an additional two minutes.

Add the remaining ingredients, stir well and allow to come to a low simmer, cook for about 5-15 minutes or until the dried plums have softened, all ingredients have blended well together, and it's reached your desired consistency.

Serve with cooked, deveined, shelled shrimp.  Or on butter crackers with cream cheese.

Or with shrimp AND crackers.

And it makes an excellent sauce for basic cooked chicken!

Couscous, both regular and pearl, makes a great base/accompaniment. Next time we need to remember to season the chicken with jerk seasoning; we think that will be very delicious.

**Link to description of peppers - Guide to Peppers

The recipe above was more sweet and jam-like, than I expected a chutney to be. Maybe this recipe would be more spicy.

Aloo Bukhara Chutney

Aloo bukhara (dried plum) 1 cup

Water 1.5 cup

Roasted cumin powder 1 tsp

Red chilli powder 1 tsp

White vinegar 1 tbsp

Sugar 1/2 cup

Salt to tastePinch of nutmeg and mace powder
Soak plums overnight. Mash the plums using a masher, so they open up and cook faster. Add roasted cumin powder, red chilli powder and salt to taste. Add enough water to cover all ingredients by couple inches. Using a spatula, stir and mix all ingredients together.

Bring to a boil, add sugar and keep stirring so everything is blended well. Let it simmer until the dried plums swell up and water reduces to form a thick chutney sauce. Once the chutney has reached the desired consistency add a pinch of mace and nutmeg powder. If needed, add more water to have proper consistency of chutney. Lastly add vinegar, give it another mix and remove it from heat.

Cool for 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month