Spiced Plum Chutney

🥘 Ingredients

• Port, Marsala, or Sherry wine
  1/4 cup
• black pepper
• brown mustard seeds
  1 tbsp
• fresh ginger
  2 tbsp
• fresh plums (1/4-inch dice)
  10
• garlic
  3 cloves
• ghee or butter
  2 tbsp
• gold balsamic or apple cider vinegar
  1/4 cup
• granulated sugar
  1/2 cup
• green cardamom pods
  4
• jalapeño pepper
  1 medium
• salt
• star anise pod
  1
• yellow onion
  1 medium

🍳 Cookware

• medium saucepan

1. 1

   In a medium saucepan , heat ghee or butter over medium-high heat.

   ghee or butter: 2 tbsp
2. 2

   Add finely diced yellow onion and sweat until translucent, about ⏱️ 3 to 5%minutes .

   yellow onion: 1 medium
3. 3

   Add finely diced and seeded jalapeño pepper , peeled and minced fresh ginger (1-inch piece), and minced garlic .

   jalapeño pepper: 1 medium, fresh ginger: 2 tbsp, garlic: 3 cloves
4. 4

   Add brown mustard seeds , crushed green cardamom pods , and whole star anise pod . Cook, stirring constantly, for ⏱️ 2 minutes until fragrant and seeds begin to pop.

   brown mustard seeds: 1 tbsp, green cardamom pods: 4, star anise pod: 1
5. 5

   Deglaze pan with Port, Marsala, or Sherry wine and gold balsamic or apple cider vinegar , scraping up any browned bits.

   Port, Marsala, or Sherry wine: 1/4 cup, gold balsamic or apple cider vinegar: 1/4 cup
6. 6

   Add granulated sugar and diced fresh plums (1/4-inch dice) . Season with salt and black pepper to taste.

   granulated sugar: 1/2 cup, fresh plums (1/4-inch dice): 10, salt, black pepper
7. 7

   Reduce heat to medium-low and simmer uncovered, stirring occasionally, until plums break down and mixture thickens into a jammy chutney, about ⏱️ 20 to 30%minutes .
8. 8

   Remove star anise and cardamom pods before serving. Let cool to room temperature; serve with roast meats, poultry, or cheese boards.