Spiced Plum Chutney is one of our new fragrances. It is a sweet, spicy fragrance that is mixed with notes of cranberry, orange, and lemon. A touch of cilantro with cinnamon, nutmeg, and clove make this the perfect introduction to fall in your home.
To represent this fragrance, I am going to prepare a spiced plum shrub. Have you enjoyed a shrub? Not a green bush, but a fruit infused vinegar that produces a very refreshing beverage. Making a shrub is a great way to to preserve seasonal fruit and enjoy it year round. In addition to making great drinks, it can be used as a wonderful base to a vinaigrette, or a delicious glaze for meats.
Although drinking vinegars aren’t as common today, they stretch back to the Babylonians. It was a way to make questionable water safe for consumption.
The basic procedure is simple. Take a quart Mason jar and fill it with washed, cut up, very ripe fruit. Here I used plums. This is a great place to use the less than perfect fruit. I added a couple of cinnamon sticks and some whole cloves to the jar. Heat 2 cups apple cider vinegar to just under boiling (190 degrees). Pour the vinegar over the fruit. Cap the jar tightly.
Now place the jar in a cool, dark place, such as a cupboard and allow to stand for at least 24 hours or up to 4 weeks to develop the fruit flavor. Strain the fruit and spice from the cinnamon through a damp cheesecloth or coffee filter. Repeat the straining as necessary until shrub is clear. Place the fruit infused vinegar in a saucepan along with 1-2 cups sugar, depending on how sweet your fruit was and your personal preference. Bring mixture to a boil and stir to dissolve sugar. Remove from the heat and cool.
Pour into a clean container and refrigerate. Your shrub will last up to 6 months. Your shrub will change over time, and take on new taste notes as it ages.
- 2 ounces bourbon
- 1 ounce plum shrub
- dash bitters
- sparking water
- Place large ice cube in a cocktail glass. Fill a cocktail shaker half full of ice. Pour in the bourbon, shrub, and bitters. Shake vigorously until well chilled. Pour over ice cube and garnish with a plum slice of desired.
You can simply mix it with water, or carbonated water or add a liqueur for a refreshing cocktail.
- 8 ounces cream cheese
- ½ cup sour cream
- ½ cup plum chutney
- 1 clove garlic minced
- 1 teaspoons curry powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup grated sharp cheddar cheese
- 2 green onions, diced
- ½ cup chopped salted cashews
- Combine all ingredients. Place in a pint Milkhouse Crock.
- Place in a 325 degree oven and bake until hot and bubbly. About 25 minutes. Serve with toast points, flat bread, or fresh vegetables.
With this you may enjoy this simple recipe for a Spiced Plum Chutney dip. You certainly can make your own chutney, but I like to just keep a couple of jars in my pantry ready to go.
If you find yourself with a partial jar left over, here a few suggestions on how to use it up. It makes a great topping for a block of cream cheese to be spread on rye cocktail bread or crackers. Toss with cubed sweet potatoes and roast until tender. Use as a glaze for baked ham or pork roast. Add to your favorite chicken or tuna salad for a delicious kick. It is perfect to accompany sharp cheddar cheese on your cheese tray.