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Shortcut Plum-Basil Chutney #Sponsored

 This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When Anni of The Quail & Olive* asked if I wanted to play with the November member selection of Plum Basil Balsamic Vinegar, I readily agreed. The plums for this product are Santa Rosa plums from Chaparral Gardens in Atascadero and are blended with two kinds of basil for delicious savory notes.


I swung by the shop in Carmel Valley and told her that my first thought was as a chutney with a rack of lamb. She offered me a jar of the Fior di Frutta raspberry spread that she also stocks in the shop. I love Anni's pantry section of her store. She aims to support smaller brands and carries unique food items. And, if you ask, she'll share the stories behind the companies that makes them.

I call this a shortcut chutney because it uses already made jam, jelly, or fruit spread, so you don't have to wait for the fruit to cook or soften. I got home just after lunch and this was jarred and packed for our camping trip in less than thirty minutes! 

This makes just shy of a cup of chutney. You can easily double or triple this for a larger batch.

Ingredients makes just shy of a cup of chutney
  • 1/4 cup shallots, peeled and chopped
  • 1 to 2 Tablespoons olive oil (I used The Doctor's Blend)
  • 1/4 cup raisins
  • 1/2 cup fruit preserves (I used the Fior di Frutta raspberry spread)
  • 1" knob fresh ginger, peeled and grated
  • 2 Tablespoons vinegar (I used Plum Basil Balsamic Vinegar)
  • salt and pepper, as needed
  • Also needed: heavy-bottomed skillet, lidded mason jar

Procedure

In a heavy-bottom skillet, heat 1 Tablespoon olive oil over medium heat. Add in the shallots; add in another Tablespoon of olive oil if it looks too dry. Cook for 2 to 3 minutes until the shallots are slightly softened.

Stir in the raisins, fruit preserves, grated ginger, and vinegar. Bring to a simmer. Cook until the shallots are translucent, the raisins plumped, and the sauce is thickened, approximately 5 minutes.


Season to taste with salt and pepper, if needed. Spoon into a clean mason jar and let cool. Because this isn't processed in a water bath, refrigerate and use within one week.


Serving recommendation: Use this chutney on grilled or roasted meats such as beef, pork, chicken or lamb. Lamb is a family favorite.


We roast lamb racks multiple times a year. You can see one version (here) and another one (here). This rack actually came with us on our annual Halloween camping trip and Jake grilled it for us. I served with this chutney and a second; this was the clear winner!


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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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