Name: Plum-Ginger Chutney
Total time: 2 h 45 min
Ingredients: 1½ pounds red or black plums , halved, pitted, and each half cut into 4 wedges; 5 tablespoons sugar , plus extra as needed; 1 red onion , chopped fine; 1 tablespoon grated fresh ginger; 2 tablespoons minced crystallized ginger; Salt and pepper; ¼ cup water; 2 tablespoons ouzo

Why This Recipe Works

For this chutney, we paired plums with spicy ginger for a sweet-and-savory combination that can be served with everything from cheese to meat to ice cream. Since plums are delicate, we wanted a method to cook them quickly to preserve their texture and flavor. Using a large skillet meant that we were able to caramelize the plums and concentrate the flavors of the chutney before the fruit turned to mush. After the plums were caramelized, we added savory elements in the form of red onion and ginger. The shorter cooking time took the raw edge off the aromatics but allowed the onions to maintain their texture, adding contrast to the softened plums. For additional contrast, and bursts of gingery spice, we stirred in crystallized ginger. Tasters loved the plum-ginger combo, but the chutney lacked depth. We replaced the vinegar we'd been using with anise-flavored ouzo, which added complexity and a layer of flavor that vinegar or lemon juice just couldn't reach. While other chutney recipes were ready to eat as soon as they were cooled, we found that this version was better after an overnight stay in the refrigerator.

Before You Begin

Be sure to choose ripe but firm plums, which are easier to cut into wedges, giving the appropriate surface area for browning. Kirsch, Grand Marnier, sake, or Pernod can be substituted for the ouzo if desired. This chutney can be processed for long-term storage; see the instructions in this article.

Instructions

Toss plums with 1 tablespoon sugar. Heat 12-inch skillet over medium-high heat for 2 minutes. Add plums and cook, stirring occasionally, until plums release their liquid and begin to brown, about 5 minutes.

Stir in remaining ¼ cup sugar, onion, fresh ginger, crystallized ginger, and ½ teaspoon salt and bring to simmer. Combine water and ouzo in bowl, then stir into skillet. Cook, mashing some of fruit into pan with rubber spatula, until plums are soft and broken down, 5 to 8 minutes. Season with salt, pepper, and sugar to taste, and let cool slightly.

Using funnel and spoon, portion chutney into two 1-cup jars, and let cool to room temperature. Cover, refrigerate, and let flavor mature for 1 day before serving. (Chutney can be refrigerated for up to 2 months.)