Plum Chutney with Red Pepper
4 servings
30 minutes
Plum chutney with red pepper is a refined sauce that combines the sweetness of honey and the juiciness of plums with the bright spiciness of red pepper. Its roots trace back to European cuisine but are inspired by Indian traditions, where chutney serves as a versatile complement to meats, cheeses, and snacks. The velvety texture and harmony of flavors make it an ideal companion for roasted dishes, adding depth and richness. The slight acidity of wine vinegar highlights the fruity richness, while the heat of the pepper adds a subtle fiery accent. This chutney can be used as a sauce, marinade, or even spread for toast, opening new dimensions of gastronomic pleasure.
1
Remove the pits from the plums and cut them into small cubes. Transfer to a saucepan.
- Plums: 500 g
2
Add vinegar, honey, and a little red pepper. Bring to a boil, reduce heat, cover, and cook for 5-10 minutes until soft.
- Red wine vinegar: 3 tablespoons
- Honey: 3 tablespoons
- Red pepper flakes: to taste
3
Transfer to a blender and chop slightly, but not to a uniform consistency.
