MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Plum Chutney With Two Gingers
 Categories: Chutneys
      Yield: 2 Cups
 
  1 1/2 lb Ripe plums
      4    Dates; pitted; chopped
      3    Shallots; finely chopped
    1/2 sm Red bell pepper;
           - seeded, minced
      1 sm Fresh hot chile; seeded,
           - finely chopped
    1/2 c  Water
      3 tb Natural sugar
      2 tb Balsamic vinegar
      1 tb Fresh ginger; minced
      1 tb Crystalized ginger; chopped
    1/4 ts Salt
 
  Use underripe or barely ripe fruit for best results. You may use
  peaches instead of plums, if you prefer.
  
  Bring a large saucepan of water to a boil and prepare an ice water
  bath. Cut a small X in the bottom of each plum and place in the
  boiling water for about 30 seconds. Drain and transfer to the ice
  water. Peel the skins from the plums, then pit and coarsely chop.
  
  Place the chopped plums in a medium-size saucepan over medium heat.
  Add the remaining ingredients and bring to a boil. Reduce the heat to
  low and simmer, stirring occasionally, until the fruit and vegetables
  have softened and most of the liquid has evaporated, about 30
  minutes. Taste and adjust the seasonings. Let cool to room
  temperature before serving.
  
  If not serving right away, cover and refrigerate until ready to serve.
  Bring back to room temperature for the best flavor. This chutney is
  best used within 3 days.
  
  Recipe by Vegan Planet by Robin Robertson
 
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