Grilled Plum and Ginger Chutney
By Andrew JanjigianPublished on May 12, 2020
Time
1¾ hours
Yield
Serves 8 to 10
Ingredients
Plums
1 ½ pounds ripe but slightly firm plums, halved and pitted2 tablespoons unsalted butter, meltedChutney
¼ cup sugar ¼ cup cider vinegar 1 shallot, minced2 tablespoons whole-grain mustard 1 tablespoon grated fresh ginger ½ teaspoon coriander seeds, toasted½ teaspoon table salt ¼ teaspoon red pepper flakesBefore You Begin
This recipe can also be made with peaches or nectarines. For the best results, use high-quality, ripe, in-season fruit with a fragrant aroma and flesh that yields slightly when gently pressed. Using a metal baking pan on the cooler side of the grill won't harm the pan, but you can use a disposable aluminum pan if preferred; do not use a glass dish. This chutney works well with grilled pork or lamb.
Instructions
- Brush cut side of plums with melted butter.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Arrange plums cut side down on hotter side of grill and cook (covered if using gas) until grill marks have formed, 5 to 7 minutes, moving plums as needed to ensure even cooking.
- Transfer plums cut side up to 13 by 9-inch baking pan and cover loosely with aluminum foil. Place pan on cooler side of grill. If using gas, turn primary burner to medium. Cover and cook until plums are very tender and paring knife slips in and out with little resistance, 10 to 15 minutes.
- When plums are cool enough to handle, discard skins and cut into ½-inch chunks. Place in medium saucepan along with sugar, vinegar, shallot, mustard, ginger, coriander seeds, salt, and pepper flakes. Cook over medium heat, stirring occasionally, until thickened and glossy, 6 to 8 minutes. Let cool for 15 minutes and serve. (Chutney can be refrigerated in airtight container for up to 3 days.)
for the plums
for the chutney
Time
1¾ hoursYield
Serves 8 to 10Ingredients
Plums
Chutney
Ingredients
Plums
Chutney
Ingredients
Plums
Chutney
Why This Recipe Works
We wanted an easy, delicious chutney in which to feature grilled plums. To prevent the plums from sticking to the grill and to add welcome buttery flavor, we halved them and brushed their cut faces with melted butter. To give the plums a custardy-soft texture and add a subtle grill flavor, we grilled them over high heat until grill marks formed and then moved them to a covered metal pan over indirect heat until they were fully softened. Once the plums cooled, we peeled them and cut them into bite-size chunks. We then placed them in a saucepan along with sugar, cider vinegar, coriander seeds, mustard, and red pepper flakes and cooked everything over medium heat until the chutney turned thick and glossy.
Before You Begin
This recipe can also be made with peaches or nectarines. For the best results, use high-quality, ripe, in-season fruit with a fragrant aroma and flesh that yields slightly when gently pressed. Using a metal baking pan on the cooler side of the grill won't harm the pan, but you can use a disposable aluminum pan if preferred; do not use a glass dish. This chutney works well with grilled pork or lamb.
Instructions
- Brush cut side of plums with melted butter.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
- Clean and oil cooking grate. Arrange plums cut side down on hotter side of grill and cook (covered if using gas) until grill marks have formed, 5 to 7 minutes, moving plums as needed to ensure even cooking.
- Transfer plums cut side up to 13 by 9-inch baking pan and cover loosely with aluminum foil. Place pan on cooler side of grill. If using gas, turn primary burner to medium. Cover and cook until plums are very tender and paring knife slips in and out with little resistance, 10 to 15 minutes.
- When plums are cool enough to handle, discard skins and cut into ½-inch chunks. Place in medium saucepan along with sugar, vinegar, shallot, mustard, ginger, coriander seeds, salt, and pepper flakes. Cook over medium heat, stirring occasionally, until thickened and glossy, 6 to 8 minutes. Let cool for 15 minutes and serve. (Chutney can be refrigerated in airtight container for up to 3 days.)
for the plums
for the chutney
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