This week, Chloe is giving two plums up to this sweet & spicy take on one of her favourite condiments: relish!
“One beautiful August morning, I participated in a volunteer plum pick with Not Far From The Tree. Not Far From The Tree is an amazing charity that puts Toronto�s fruit to good use by picking and sharing the bounty with volunteers, homeowners and food banks, community kitchens, and shelters throughout Toronto. It was a successful day: 5 volunteers, 1 gorgeous plum tree, and over 90 pounds of plums picked! I went home with 8 pounds of my own fresh, delicious plums. What was I going to do with that many plums? Preserve them, of course! Enter this sweet, sour, spicy, and delicious chutney.”
Recipe: Plum Relish
Relish, chutney, compote: call it what you want! This preserve goes with so many things. Serve it on your next cheeseboard, smear it on a sausage, glaze your favourite meat with it. Get creative!
- 4 lbs. Ontario plums, pitted and chopped
- 2 Ontario red onions, finely chopped
- 4 cloves Ontario garlic, minced
- 2 tbsp fresh ginger, minced
- 1 1/2 cups brown sugar
- 1/2 cup cider vinegar
- 1 Tbsp. mustard seeds
- 1/2 tsp. red pepper chili flakes
- Salt and Pepper, to taste
- Place all ingredients into a large pot, and cook over medium-high heat until mixture reaches a boil.
- Reduce the heat to low, and let mixture simmer for about 45 minutes, stirring often. The fruit should be broken down and the liquid should be reduced by about a third. This recipe should make enough relish for approximately four 500-ml mason jars and last in the fridge for about 1 month.
- If you want to can your relish, follow proper heat-processing methods; sanitize lids and jars, fill jars with 1/4 inch headspace, wipe rims and place two-part lids on. Then, process in a hot water bath for 10 minutes. Leave jars undisturbed for a day before making sure they are properly sealed. Enjoy your relish all year long!
Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4 500-ml jars
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!