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| Plum, parsnip and tamarind chutney |
I wanted to make something dark, sticky and sweet (perhaps I was thinking of chocolate?)
This recipe uses purple skinned plums with a yellow flesh, parsnips roughly cut into chunks, tamarind, a handful of raisins and a few shavings of ginger for a bit of a flavour kick.
It was simmered slowly for a few hours to try to get it lovely and sticky; however it turned out a bit different to how I had expected it! The colour was a surprise, I had used sweetener rather than a dark sugar which might have made a difference.
It does go really well with cold gammon in sandwiches and with salad
Flavour pairings
Parsnip & "fresh fruity" (plum)
Colour
Wine / plum red
Consistency
Chunky with thick sauce (the parsnip chunks could have been smaller for a more spreadable consistency
Tasting notes
Very fruity, almost like rhubarb
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