Yield: about 2 cups
1 1/2 pounds ripe plums, halved and pitted
1/2 onion, sliced thin
3/4 cup granulated sugar
1/4 cup cider vinegar
1 bay leaf
1 teaspoon whole black peppercorns
1/2 teaspoon mustard seeds
1 clove garlic, peeled and smashed
1 pinch dried red pepper flakes
Combine all ingredients in a nonreactive saucepan and cook over medium heat until reduced by half, 20 to 30 minutes, stirring occasionally.
Remove the bay leaf. Nestle the pan in a large bowl of ice water, stirring occasionally until cool. Serve chutney with pork, chicken, duck or game or on toast.
Per tablespoon: 30 calories; no fat; no protein; 7g carbohydrate; 7g sugar; no fiber; no sodium; 2mg calcium.
Recipe by chef Anthony Devoti of Five Bistro.
Yield: About 16 servings
2 pounds pickling cucumbers or sliced cucumbers, or one recipe Roasted Beets (see recipe)
1 cup champagne vinegar
1 cup cider vinegar
1/2 cup sea or kosher salt
1 cup granulated sugar
3 tablespoons pickling spices
1 tablespoon red pepper flakes, optional
1 pound onions, peeled and sliced
3 large sprigs fresh dill (more to taste if using cucumbers)
Place vegetables into one or more sealable containers; nestle the containers into a bowl of ice water. Set aside.
Combine vinegars, 1/2 cup tap water, salt, sugar, pickling spices, red pepper, if using, and onions in a large pan. Bring to a boil, then reduce heat and simmer for 20 minutes. Add dill; let cool to room temperature.
Pour vinegar mixture into the containers. Close containers and remove from ice bath. Refrigerate for at least 24 hours or preferably for 3 to 5 days. Pickles will keep for 3 weeks refrigerated in an airtight container.
Per serving (made with cucumbers): 80 calories; no fat; 0.5g protein; 19g carbohydrate; 15g sugar; 1g fiber; 650mg sodium; 15mg calcium.
Per serving (made with beets): 105 calories; 2g fat; no saturated fat; no cholesterol; 1g protein; 21g carbohydrate; 16g sugar; 1.5g fiber; 680mg sodium; 15mg calcium.
Recipe from chef Anthony Devoti of Five Bistro.