Rustic Plum Chutney With Beets & Rhubarb #SundaySupper

Plum Chutney!  Ripe plums blended together with beets, red onion & rhubarb makes rustic yummy chutney with a sweet & spicy kick to it. My Sunday Supper team is doing a farmer’s market, local produce theme and I decided to make my plum chutney. Every time I visit a farmer’s market I always check out their bottled jar section and walk away with a few jars of some exotic jam or chutney. This plum chutney is one of those recipes that were born out of necessity. I needed chutney and spied 6 fresh plums, 2 beets and some rhubarb so I decided to just cook everything together and see how it turned out. It was delish! The sweetness of the plums and beets mixed with the slightly tart rhubarb and red onion created lovely plum chutney. Being a borderline diabetic, I prefer chutneys to jams because they are less sweet and give you the feeling of indulging without the sugar. This plum chutney tastes great smothered over a piece of pork or even spread over my almond crackers! It looked so beautiful too…. All red and chunky with the sweet scent of cardamom.

plum rhubarb chutney

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Ingredients

• 6 plums (pitted)
• 2 small beets (peeled & chopped)
• 2 cups rhubarb (chopped)
• 1 red onion (chopped)
• 1/4 cup apple cider vinegar
• 1/4 cup cup water
• 1 tsp chili powder (or chili flakes)
• 1 tsp cumin powder
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1 tsp ginger
• 1 tsp cardamom powder (or 3 to 4 cardamom pods)

Directions

	Chop all fruit. Cook stove top or in a pressure cooker with water and vinegar.
	Add spices and cook till tender ( about 45 minutes stove top or 5 minutes in a pressure cooker)
	Puree in a blender or food processor to get desired consistency

Make sure you check out all the yummy recipes made by my Sunday Supper team celebrating local produce and farmer’s market !

Appetizers & Salads

• Garlic Scape Dip from The Girl In the Little Red Kitchen
• Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
• Kale & Pepita Pesto from girlichef
• Quinoa Garden Salad from The Urban Mrs
• Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
• Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

• Watermelon Gazpacho from Jane’s Adventures in Dinner
• Classic Gazpacho from Curious Cuisiniere
• Pea Soup from Small Wallet, Big Appetite
• Pickled Garlic Scapes from kimchi MOM
• Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
• Succotash from Magnolia Days
• 3 Easy Japanese Spinach Recipes from Ninja Baking
• Seasoned Potato Chips and a Michigan-made Meal from Foxes Love Lemons
• Cheesy Zucchini Fritters from Cindy’s Recipes and Writings

Entrees

• Summer Veggie Pizza from Country Girl In The Village
• Tomato Pie from The Hand That Rocks The Ladle
• Kitchen Sink Vegetable Curry from What Smells So Good?
• Margherita Pizza from Growing Up Gabel
• Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
• Vegetable Quesadillas from Cookin’ Mimi
• Mushroom Scallion Risotto from Vintage Kitchen Notes
• Summer Linguine with Grilled Vegetables from Neighborfood
• Pasta alla Norma Nuda from Juanita’s Cocina
• Arugula Prosciutto Pizza from Family Foodie

Desserts

• Peach Cobbler from That Skinny Chick Can Bake
• Coconut Cherry Bars from Killer Bunnies, Inc
• Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
• Cherry Brandy Cobbler from The Wimpy Vegetarian
• Peach Maple Ice Cream from Pies and Plots
• Cherry Clafoutis from Food Lust People Love
• Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
• Peach Ice Cream Paletas from Basic N Delicious
• Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies