Red chillies and plum – could be the ingredients of my favourite lipstick – but – on this occasion I’m using them to tickle the tastebuds in my first ever attempt at making chutney.
Red chillies – ginger and red onion all finely chopped and ready to go —
Well – not quite – a small green chillie wasn’t too keen on going back into the fridge on it’s own so I chopped it up too and it was fairly happy to join it’s red brothers in the mix —
The recipe said ‘brambles’ but the berry season is well past and brambles have too many seeds for my liking.
My local Tesco had ‘home ripening’ plums – so plums it is – stoned and quartered ready to join the softening chillies and co in the pan —
Sorted – my weigh scales aren’t working but that looks like 45g of caster sugar to me – a tablespoon of olive oil – yes – 30ml of red wine vinegar? – No – not present but for a colour blind ijit like mesel the remnants of a bottle of Yellow Label cabernet sauvignon and a splash of balsamic vinegar should add enough juice —
Thirty minutes later – voila – we have chutney —
and – washing up completed —
Time to taste on a fresh local roll with boiled ham from my favourite CD butcher —
and fruit scones laden with my own damson jam. Yes – I freely admit – I pigged it! —
Furtive tastes from the pan had me thinking I had used too many chillies but a squeeze of lemon before taking the pan off the heat seemed to civilise matters a tad and my chutney didn’t overpower the taste of the ham.
And – a lick of the aftertaste from my lips proved my point. If it had failed as a chutney my red chillie and plum concoction would have been a success as a lipstick 🙂
Red Chillies and Plum