40 minutes
A zesty, aromatic chutney made with sour plums and infused with the delightful spiciness of bird chiles.
Asian Sour Plums, peeled, coarsely chopped
0 lb
cups
Palm sugar, chopped
tablespoons
tablespoons
Bird Chiles, seeded, minced
each
Garlic, minced
tablespoons
tablespoons
teaspoons
Red Chile Oil
teaspoons
1. Boil Fruit
Place the coarsely chopped Asian sour plums in a pot with 1/4 cup water. Cover the pot and bring it to a boil over medium heat until the fruit begins to soften.
2. Add Sugar
Once the fruit mixture reaches a boil, add the palm sugar and stir until it dissolves completely. Lower the heat and let the mixture simmer, half-covered, until the fruit is very soft but not falling apart.
3. Cook Chiles
While the fruit is simmering, heat the peanut oil in a wok or heavy skillet over medium heat. Add the minced bird chiles and cook them for about three minutes until they soften.
4. Add Garlic
Add the minced garlic to the skillet and cook until it turns golden, another three to four minutes.
5. Combine Mixtures
Remove the skillet from the heat, and carefully add the chile mixture to the pot with the softened fruit. Stir in the fish sauce and salt, allowing the mixture to simmer for just a couple more minutes.
6. Finish with Red Chile Oil
Stir in the Red Chile Oil, and then allow the chutney to cool before transferring it to a well-sealed glass jar.
Opt for plums that are tart and firm, as they hold up better during cooking and provide the necessary sourness. If you can't find sour plums, you could mix in a small amount of underripe plums with regular ones to achieve the desired tartness.
Patience is key. Cook the chutney on low heat and stir it regularly to prevent it from sticking to the bottom of the pan. The slow cooking process allows the flavors to meld together and the fruit to break down properly without burning.
A great chutney has a balance of sweet, sour, spicy, and savory. Taste as you go and adjust the seasonings to find the right balance for your palate. Don’t be afraid to add a bit more sugar, vinegar, or salt to achieve the perfect harmony of flavors.
To bring out the maximum flavor of your spices, toast them lightly in a dry pan before grinding. This will release their essential oils and add a depth of flavor that you can't achieve with raw spices.
If you plan to store the chutney for a long time, ensure that your jars are properly sterilized to prevent any bacterial growth. This is crucial for food safety and to ensure the longevity of your chutney.
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