The Enotri Kitchen Ep. 01
Black Plum Chutney
Join us for the first edition of the Enotri Kitchen. In this series our objective is to share our food, wine and stories with you. Wine and Food have always been an open door to our memories and make them that much more important to us.
Try this yourself and share the experience!
Introduction
Thank you for joining us on our adventure of wine and culinary prowess. With this series we hope to share with you our favourite recipes and wines as well as the memories and stories that are associate with our love towards them. We believe that good food and wine are a key component to those types of emotions we feel when shared with friends and family.
Wines
As we prepare this recipe both Eberhard and Sydney are choosing their picks from the Enotri cellar of wines that they feel as though would pair well with the Black Plum Chutney. Wine pairing is never supposed to be obvious or intimidating, your own pallet should be the benchmark for what you choose to eat and drink together. For instance if you’re a lover of white wines, try it with a red meat, your own pallet should carry and anything will pair perfectly.
Recipe
In this edition we are making a Black Plum Chutney, paired with a variety of charcuteries. What’s great about chutneys is how fuss free they are, there is usually a fair amount of chopping but once you get it in the pot on the stove it’s just letting it cook moderately with some stirring. The result is a slightly sweet, sharp, savory preserve that is happy to enhance any charcuterie board, sandwich, or meal.
Ingredients
3-4 black plums, pitted and diced
1 cup golden raisins
3/4 cup chopped yellow onion
Zest and juice of 1 lemon
1 cup cider vinegar
1 cup light brown sugar
1 fresh ginger, peeled and grated
2 tsp mustard seeps
1 tsp ground cloves
1 cinnamon stick
1/2 tsp red chile flakes (optional)
Combine plums, raisins, onion, lemon zest and juice, vinegar, sugar, ginger, mustard seeds, cloves, cinnamon stick and chile flakes (optional), in a wide saucepan. Stir to combine, and bring to a vigorous boil. Lower the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency. About 45 - 55 minutes.
Jar up and enjoy!
To watch us make this recipe go to Youtube or follow our Newsletter