Ingredients

The following ingredients have 4 Servings
  • 5 ozs shallots
  • 1 pc fresh ginger
  • 1 red chili pepper
  • 2 Oranges
  • 3 Star anise
  • 1 lb ripe Plum
  • 2 ozs brown sugar
  • salt
  • 1 Tbsp balsamic vinegar (or more as needed)

Instruction

  • Clean sealable jars (a total of 26 ounces total capacity) together with matching lids in a pot of boiling water, then leave upside down to drain on a kitchen towel. Peel the shallots, halve and slice into thin strips. Peel the ginger root and finely chop.
  • Rinse the chile pepper, halve lengthwise and remove the seeds, if desired. Rinse again, pat dry and cut crosswise into thin strips.
  • Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Cut the zest crosswise into thin strips (julienne).
  • Squeeze out juice from both oranges. Combine 3/4 cup of juice with the shallots, ginger, chile pepper, orange zest and star anise in a pot. Cover and cook over low heat for 15 minutes.
  • Meanwhile, rinse plums, wipe dry, halve and cut into thin wedges.
  • Add plums and sugar to the shallots, bring to a boil, cover and simmer over low heat for another 10 minutes. Remove star anise.
  • Season chutney to taste with salt and vinegar, immediately pour into prepared jars and seal. Let cool for 5 minutes upside down. Turn glasses right side up and allow to cool completely. (Store chutney refrigerated for up to 2 months.) Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturers instructions. ​