Fresh plum chutney - ming tsai
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Canola oil; or spray | ||
| 2 | Red onions; diced | |
| 1 | tablespoon | Minced ginger |
| 2 | Minced Thai bird chiles; or less to taste | |
| 1 | tablespoon | Brown sugar; or more to taste |
| 8 | Plums; pitted; peeled and diced | |
| ½ | cup | Plum wine; or sherry |
| Salt and black pepper; to taste | ||
Directions
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.