Fresh plum chutney - ming tsai

Yield: 4 servings

Measure Ingredient
\N \N Canola oil; or spray
2 \N Red onions; diced
1 tablespoon Minced ginger
2 \N Minced Thai bird chiles; or less to taste
1 tablespoon Brown sugar; or more to taste
8 \N Plums; pitted; peeled and diced
½ cup Plum wine; or sherry
\N \N Salt and black pepper; to taste

In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine.

Simmer on low heat until most of the wine is evaporated. Check for seasoning.

Makes about 1 cup: each 146 CALS, 1G FAT (7% CFF) Recipe by: EAST MEETS WEST SHOW #37 Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 12, 1999, converted by MM_Buster v2.0l.

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