Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.
Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 | ||
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Calories: 72 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.4mg | 0 % | |
Potassium 33.1mg | 1 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 16.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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