by Sagegreen
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Sagegreen's Notes:
Expand1 curry leaf, optional Ask a question about this ingredient
1 teaspoon yellow mustard seeds, ground Ask a question about this ingredient
1 teaspoon coriander, ground Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1 tablespoon black sesame seeds, optional Ask a question about this ingredient
1/4 cup slivered crystalized ginger Ask a question about this ingredient
1 clove garlic, minced, optional Ask a question about this ingredient
1/2 cup cider vinegar Ask a question about this ingredient
1/4 cup organic cane sugar Ask a question about this ingredient
1/4 cup real maple syrup Ask a question about this ingredient
(plus 1/2 cups sugar, if canning) Ask a question about this ingredient
1 teaspoon salt (pickling salt, if canning) Ask a question about this ingredient
1/4 cup red onion, chopped Ask a question about this ingredient
1 jalapeno pepper, diced, optional Ask a question about this ingredient
1/4 cup red peppers, diced Ask a question about this ingredient
1 lemon, sliced and depitted Ask a question about this ingredient
1/2 cup pluots, diced (or yellow raisins, if canning) Ask a question about this ingredient
1 1/2 pound black mission figs, cut into eigths Ask a question about this ingredient
1 tablespoon capote capers Ask a question about this ingredient
In a nonreactive hot pan add the curry leaf and all the dry spices for 1 minute.
Ask a question about this stepPour in the vinegar and sugars/syrup and bring to a boil, stirring. Add the ginger, garlic, lemons, salt, onions, and peppers; simmer 20 minutes, stirring occasionally. The chutney should start to thicken. Add the diced pluots @half inch pieces (or raisins, or a mix of the two) and simmer 10-15 more minutes.
Ask a question about this stepAdd in the cut figs and simmer 20-25 more minutes. Add the capers and simmer another 5 minutes.
Ask a question about this stepLadle the hot chutney into 1 pint or 2 half-pint mason jar(s) (making sure to leave 1/4 inch of headspace, if canning, then close the jars with hot 2 piece caps and process in a boiling water bath for 10 minutes. Store cooled in a dark, dry, cool place). Refrigerate and enjoy this curried chutney.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
