Light, almost honeyed shallots sizzling in oil. Sweet Italian plums chopped on a cutting board. Cubes of Ruby Frost apple to thicken the base. Spices of ground fennel, cinnamon and nutmeg to lift Spring’s spirits. Color like port red wine. The deep notes of a winter meal wafting from the oven. A Roasted Plum Chutney in the making!
During preparation, it’s the crushing of fennel seeds that hits you first, minor notes of anise followed by the subtle tones of olive oil and the pungency of shallots softening and caramelizing. The juices from fresh plums relaxing in the shallots seeps into the air as you shift the pan from stove to oven.
As it bakes the room fills with the vibrancy of fruity ground cinnamon. The pan sings its final song as you crush the apples to thicken sauce into chutney. With minimal effort this savory jam is ready to adorn cracker, bread or, my personal favorite, cider roasted pork tenderloins!
- 1/2 tablespoon Extra Virgin Olive Oil
- 2 tablespoons shallots, minced
- 2 purple Italian plums, pits removed and cut into wedges
- 1/2 Ruby Frost apple, peeled and cut into cubes
- 2 tablespoons dark brown sugar
- 2 tablespoons freshly squeezed orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fennel seeds, ground
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- Crackers or baguette slices, for serving
- Preheat the oven to 425°.
- Heat the EVOO over medium heat and add the minced shallots, cooking until softened. Add the sliced plums, cubed apples, brown sugar, orange juice, ground cinnamon, fennel and nutmeg to the pan, stirring to incorporate. Sprinkle with salt and bring to a boil before transferring to the oven to roast for 20-25 minutes, stirring occasionally, until the liquid is thickened and syrupy.
- Remove from the oven and mash the fruit with a fork to the desired consistency. Serve at room temperature with a dollop of Cool Whip or as an appetizer with baguette slices and/or Ritz crackers.
- Recipe yields about 1/2 cup of Roasted Plum Chutney