It’s August, and the branches of fruit trees in the Northwest are hanging heavy with seasonal treats like apples, pears and plums. I like to take advantage of this bounty to create some uniquely delicious sauces that can add a twist to any meal or enliven a late summer BBQ.

This week, an abundance of Red Italian Plums combined with an event centered around Indian cooking created the inspiration for a delicious chutney. The plums are sweet and sour, and the Indian spices give it great depth. Paired best with grilled fish or lamb, this is a great way to put a seasonal spin on an otherwise simple dish.

2 lbs plums
1 small yellow onion, small dice
4 medium purple carrots, small dice

1/2 cup water
1 cone piloncillo sugar (or ¼ cup cane sugar)
2 ea star anise (whole)
1 ea cinnamon stick
1 ea dried red chili

1/2 cup apple cider vinegar
1 T mango powder
1 T mace powder
1 T ground coriander seed
1 t crushed red chili
Salt to taste

1. Add plums, onion and carrot to a shallow sauce pan on medium heat
2. Add water, sugar, anise, cinnamon and chili and bring to simmer
3. Reduce liquids by roughly half and allow sauce to thicken
4. Remove whole spices
5. Add vinegar and remaining spices, simmer for 10 min and remove from heat

Cool and keep in jar. Can last several weeks in the fridge if properly stored.