I was given this recipe by another poster on different board and it was a hit! Recipe is originally from a Guardian article on different ways to use plums..
I added peaches since I had that on hand am sure glad I did bcz it added a lovely flavor to the sharp acidity of the vinegar.
Pictures, recipe and link below
Enjoy!
🌺
Ingredients y Directions
Prep 20 min
Cook 5 min
Cool 1-2 hr
Makes 750g
Cook 5 min
Cool 1-2 hr
Makes 750g
5 black or red firm plums (400g), cut into 1cm wedges
220g rhubarb, sliced on an angle into 5mm pieces
½ red onion, thinly sliced (100g)
3 red chillies, deseeded and finely sliced (40g)
4cm piece ginger, peeled and julienned (30g)
100g caster sugar
100ml red-wine vinegar
100ml malt vinegar
1 tsp black mustard seeds
3 cloves
3 bay leaves
½ tsp allspice berries
1 tsp juniper berries, lightly crushed
Salt
220g rhubarb, sliced on an angle into 5mm pieces
½ red onion, thinly sliced (100g)
3 red chillies, deseeded and finely sliced (40g)
4cm piece ginger, peeled and julienned (30g)
100g caster sugar
100ml red-wine vinegar
100ml malt vinegar
1 tsp black mustard seeds
3 cloves
3 bay leaves
½ tsp allspice berries
1 tsp juniper berries, lightly crushed
Salt
Put the plums, rhubarb, onion, chilli and ginger in a large bowl and set aside.
Heat the sugar, vinegars and 200ml water in a medium saucepan on a medium-high flame until the sugar has dissolved. Add the spices and half a teaspoon of salt and bring to a boil. Pour the liquid and spices over the fruit, mix together well and set aside, covered loosely, for one to two hours, until cool.
Pour the liquid and fruit into two large, clean jars, seal well and refrigerate until ready to use.
https://www.theguardian.com/food/2018/aug/25/yotam-ottolenghi-savoury-plum-recipes
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