They say Necessity is the mother of invention and I can't agree more. Couple of weeks back, I bought a huge box of ripe, red plums to make my stonefruit tea cake. They looked pretty and shiny sitting on my countertop. I finished all my work and gathered everything for the cake but when I cut and tasted the fruit, It was tart beyond imagination. Making a cake out of it was out of question.
Now plum is something which is not very common in my kitchen. Rather they made their first glorious appearance only last year. so I was at a loss as what to do with them. After googling for sometime I decided upon a relish which again is very new to me. But just the thought of some ruby red plum relish on a piece of cheese warmed my heart and I wanted to delve in that glamourous appetizer right away. I decided to use my favourite Relish recipe from Anita's blog for a base.
So friends here is my plum relish recipe which not only looks gorgeous but tastes awesome too. Sweet-sour with a little hint of spice. Just the way I like it. Right now we almost are having crakers, cheese and this relish everytime we feel hungry. So glad that I made it and tonight I even plan to serve this along with some grilled fish and sautéed broccoli for dinner. We are so hooked to it that that next year you might find me hunting for sour plums once again. and I already have made it twice this year. Plums (Grapes) are sour??? Not for me anymore.
The recipe is very straight forward and it’s a joy to see it thickening like magic.
(Makes 200 gms)
Plums: 8 big juicy ones. (almost 2 cups when chopped)
Sugar: 1 cup; (mine were very tart, you might need less sugar if its not that sour)
Fresh ginger: ½ “ piece
Chili flakes: 1/3 tsp
Wash and chop the plums in small bits(I dint remove the skin and it actually has dissolved in the relish). In the pot you plan to cook this relish mix (preferably a thick bottomed one) the plums and the sugar. Give it a good mix. Cover and keep aside for 2 hours.
At the end of this time the sugar would almost be melted and a lot of juice will come out from the fruits. Put this on low flame and cook till it comes to a boil. Keep on stirring or it might burn.
Grate the ginger in this mixture and cook for 15-20 minutes or till becomes thick. Mix in the washed raisins, chili flakes and cook till you are happy with the thickness. Mine took almost 30 minutes of cooking time on low flame. Do not make it too dry or it will become solid like as it cools.
Cool and store in a clean glass container. Keep in fridge.
To serve take a sweet salty cracker like (...), place a piece of thinly sliced cheese (used low fat cheese slice), top with a small spoonful of this relish. sprinkle tiny weeny pinch of chili flakes and relish this relish on your taste bud. Trust me its awesome.
A Homemaker's Diary:
Do not give the raisins a miss. it plumps up in the plum juice and gives it a wonderful bite.
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