This fun chutney is inspired by that classic Cantonese pairing of duck and plum with zingy tamarind. Easy adjustments can make this gluten-free and vegan-friendly.
Servings: 10 servings
- 1/4 cup Tamarind pulp
- 1/2 cup Hot water Plus extra as needed; up to 1 cup.
- 3 tbsp Muscovado sugar Substitute: brown, cane, coconut sugar.
- 2 Black plums Large.
- 1 tbsp Hoisin sauce If you follow a gluten-free diet, look for a tamari based hoisin.
- 1/2 Star anise If you're a big fan, add in a whole pod.
- 1 Cinnamon stick Roughly 2" long.
- 1 tbsp Fish sauce There are vegan substitutes on the market or replace with 1 tsp tamari/low sodium light soy sauce.
- Coarse black pepper
Soak 2-3 tbsp of pulp in the hot water for five minutes while you prepare the rest of the ingredients. Stir and bash around the seeds a bit to loosen up the pulp.
Roughly dice the plums – there is no need to be precise, a rough chop gives us a nice texture.
Strain the tamarind water and pulp into the saucepan; discard the seeds but retain as much pulp as you can and add to the saucepan.
Add in the plums, star anise, cinnamon, hoisin, sugar and fish sauce.
If your plums are quite watery, just add a splash of water to get things stewing down. If they are unripe and a bit more tough, start with ½ cup and add more if needed to stew the fruit down.
Bring to a quick boil to melt the sugar and then reduce the heat and allow the mixture to simmer for 20minutes. Keep an eye to make sure the mix isn’t burning; if it gets too sticky right away, add the odd splash of water.
Discard the star anise and cinnamon. Add a large pinch of black pepper to taste.
Continue to stew for another 10-20 minutes until you have a nice, thickened mixture. Smash the plums a little to get the desired texture (it will only stiffen a little after cooling), pour into a clean jar to cool, and set aside until ready to serve.
The chutney keeps really well, even when opened, for up to 2 weeks in the fridge. Add a couple of tablespoons into your next stir-fry or incorporate into your next cheeseboard for a fresh new flavour!