A few days ago I found myself with a bag of freshly picked red mirabelles from a friend’s tree, without pesticides or fertilizers. I was wondering what to make with them. The truth is that mirabelles is not one of my favorite fruits. After an online research I found that the French are those who use them much in tarts, clafoutis and jams. But it makes, they say, a very nice chutney. So I told myself to try it. So, red mirabelles chutney that is 🙂
Chutney is a sort of sweet and sour jam of vegetables and / or fruit, usually spicy, perfect to escort main courses, especially meat. The origin is from India and is quite popular in British cuisine. The ingredients to use in such recipes are vegetables, fruits, spices, sugar and vinegar.
Mirabelles, or cherry plums, belong to the prunus tree family. They do not grow wild, hence, there are thousands of variations. Their fruits range from green and sour and when they mature they are either green, or, yellow, or, red, or, yellow-red, or, burgundy.
Mirabelles are considered detoxifying and anti-aging food and have large amounts of vitamin A and C; they are well known to have beneficial effect against arthritis and other degenerative diseases. Moreover, abundant dietary fibers exorcise constipation (while drinking plenty of water). A common ingredient is that of nicotinic acid (otherwise niacin or B3), a vitamin which assists in the release of energy from food. They are situated very high in the list of antioxidant foods and, among others, they protect the proper functioning of the brain, heart, nervous system and eyes, while acting against prostate hypertrophy.
Their calorific value is 40 Kcal per 100 g. (3 medium mirabelles).
Red Mirabelles Chutney
- • 750 g. red mirabelles (cherry plums)
- • 400 g. onions, chopped
- • 4 cloves garlic, chopped
- • ¾ teaspoon chili flakes
- • 7 cm. fresh ginger, chopped
- • ¾ teaspoon ground coriander
- • ¾ teaspoon ground cumin
- • 1 tablespoon ground allspice
- • 1 tablespoon coarse salt
- • 1 cup water
- • 150 ml apple cider vinegar
- • 270 g. dark brown sugar
- Wash mirabelles, cut them into quarters and remove the pits
- Put them in a large saucepan, over medium heat, along with onions, garlic, pepper, vinegar, water, spices and salt. Mix well.
- Allow to boil, lower the heat, cover the pot and simmer for about 20-25 minutes, stirring now and then.
- Add the cider vinegar and sugar, mix well and cook for another 20 minutes, or until the liquid has evaporated.
- Transfer the red Mirabelle chutney into sterilized jars.