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
What You'll Need
black mustard seeds
red chili pepper flakes
freshly grated ginger
plums, stoned and chopped
pure maple syrup
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.