Author Notes
This lightly seasoned chutney is one of my favorite creations. It is lightly spiced with overtones of star anise, cumin and fennel balanced out with a healthy dose of ginger. I personally like to pair this with simple broiled fish, it also probably works well with grilled chicken. I shall let you decide how you want to play and work with this creation. —Rinku Bhattacharya /Spice Chronicles
Ingredients
-
1 tablespoon
oil
-
1/2 teaspoon
fennel seeds
-
1/4 teaspoon
black mustard seeds
-
2-3
star anise
-
1 teaspoon
red chili pepper flakes
-
1 tablespoon
freshly grated ginger
-
5
plums, stoned and chopped
-
2
lemons, juiced
-
3/4 cup
pure maple syrup
Directions
-
Heat the oil and add in the fennel seeds and the mustard seeds and wait till the mustard begins to pop.
-
Add in the star anise, red chili pepper flakes, ginger and the salt and mix well.
-
Stir in the red plums and mix well
-
Stir in the lemon juice and mix well.
-
Add in the maple syrup and bring the mixture to a gentle simmer.
-
Poach this for about 15 minutes, you should get a fairly chunky and thick chutney.
-
You may remove the star anise before serving if desired.
See what other Food52ers are saying.