Spicy Plum Chutney
A spicy plum chutney with ginger and star anise, perfect for Asian dishes, grilled meats or poultry, and especially low in calories.
Ingredients
- 150 g shallots
- 20 g ginger (1 piece)
- 1 red chili pepper
- 2 oranges (one organic)
- 3 star anise
- 500 g ripe plums
- 50 g Brown sugar
- Salt
- 1 tbsp balsamic vinegar (add more if desired)
Instructions
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1.
Rinse glass jars (total 750 ml capacity) and lids with boiling water, then invert on a kitchen towel to drain. Peel and halve the shallots, cutting them into thin slivers. Peel the ginger and finely chop it.
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2.
Wash the chili pepper, slice lengthwise, remove seeds, rinse again if desired, and cut crosswise into thin strips.
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3.
Rinse the organic orange hot, dry it with a cloth, then peel half of it thinly with a vegetable peeler. Cut the orange zest crosswise into fine julienne strips.
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4.
Halve both oranges, squeeze out the juice, and measure 200 ml. In a pot bring the orange juice to a boil with shallots, ginger, chili, orange zest strips, and star anise. Cover and simmer over low heat for 15 minutes.
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5.
Meanwhile wash the plums, drain them, halve, pit, and cut into thin slivers.
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6.
Add the plums and brown sugar to the pot with the shallots, bring to a boil again, then cover and simmer over low heat for another 10 minutes. Remove the star anise.
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7.
Season the chutney with salt and vinegar, then immediately fill the prepared jars. Seal, invert, and let stand upside down for 5 minutes. Revert the jars and allow them to cool. (When sealed and stored in a dark place it keeps for about two months.)
