3/4 lb (375 g) plums or greengages, pitted and roughly chopped
1 clove garlic, grated or crushed
1/2 teaspoon smoked paprika
1/2 tablespoon black treacle or blackstrap molasses
2 sprigs dill, chopped
sea salt flakes
1. Place the plums or greengages in a saucepan, add a splash of water, cover with a lid, and boil over medium-low heat until the fruits start to soften, about 10 minutes.
2. Mash them with a fork, then add the garlic, paprika, and treacle, and season with salt.
3. Cook with the lid off for another 10 minutes.
4. Add the dill and serve with the Garlicky Georgian Poussins. You can keep the chutney for a few days in the refrigerator. If sealed in a sterilized jar, it will keep for ages.
From Mamushka by Olia Hercules, Weldon Owen 2015.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.