WebDominic Chapman’s plum tart recipe is a deceptively simple dessert, laying layers of plum on crisp puff pastry and a layer of sweet frangipane – the perfect dinner party dessert. …
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3 1⁄2 cups purple plums, seeds removed (I used red plums!) Combine sugars and vinegar in a large saucepan. Bring to a boil, stirring until sugars dissolve. Add remaining ingredients; mix well and bring to a boil. Reduce heat and cook gently 45-50 minutes until thickened. Stir often to keep chutney from scorching.
1 - In a pan heat oil and once hot add the mustard seeds. 2 - Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, fenugreek seeds, dry red chillies and curry leaves. 3 - Give it a quick stir and then add the chopped plums. Cover and cook on medium heat till the plums start to get soft.
Summary: A lightly gingery, peppery plum chutney makes the most of summer’s best stone fruits. Serve with roasted meats, or eat on toast as jam. A few grinds black pepper (she uses ½ teaspoon but that would be a lot for American taste buds!)
Then, add thinly sliced shallots, red chillies, and grated ginger root. Sizzle all for 3 minutes until the onions are soft and golden brown. Then, stir in ground cinnamon and cloves. Clean and stone the plums. Make sure they're nicely ripe as they'll taste sweeter, making this sugar-free chutney sweet with no need for added sugars.