Skip to main content

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


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!

on the web, on Facebook, on Instagram, on Twitter

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


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas