Stone Fruit Chutney

img_3428Lately I have been making this chutney that was originally meant to be made with just Plums and adding peaches and apricots.  It’s great for this time of year when you may a few less than perfect pieces of fruit in the fridge.  My favorite thing about this chutney other than being able to use local fruit in season is the crystallized ginger and if you are anything like me you will make it a very generous 2 tablespoons! 

Stone Fruit Chutney

In a medium saucepan over medium heat add: 3 Tablespoons of unflavored Oil like Sunflower or organic canola. When it is hot, but not smoking, add 1/2 Teaspoons Fennel Seeds, 1/2 Teaspoon Kalonji, 1/2 Teaspoon Black Mustard seeds, 1 hot Green chili (cayenne, Thai or Serrano – add 2 if you want the chutney to be very hot) sliced very thinly, seeds included  and fry until the mustard seeds begin to pop and turn gray.  Stir in: a total of 2 1/2 pounds of  Plums, Apricots and Peaches (Or just plums or any combo you want I use about 2 pounds of plums and add 1/4 pound of apricot and peaches ), 1 1/2 Cups of Sugar, 1/4 Teaspoon Salt and simmer until thick about anywhere from 20-30 minutes.

Take off the heat and fold in:  a generous 2 Tablespoons of chopped crystallized Ginger, 1/4 cup of lightly toasted and roughly chopped Pecans and 1/4 cup of lightly toasted ribbon coconut.

Makes a wonderful accompaniment to all Indian food, a lovely side for a cheese course and a great way to mix up your next grilled cheese sandwich.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.

1 Response to Stone Fruit Chutney

  1. Pingback: Plum & Apple Chutney | An American Foodie Abroad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s