Plum and Lavender Chutney

This chutney was made using the last category of The HerbFarm Cookbook, Condiments and Candies, which means this project has come to an end. I will be doing one more blog post summarizing the project and give my thoughts on the cookbook. I plan on doing this again using another cookbook but am still undecided on which one I will be going through next.

The recipe called for red or purple plums, such as Santa Rosa or Friar. I used red plums for this chutney though I have no idea what the variety is. They never seem to specify the varieties at the grocery stores. I've never made chutney before but have had it before. I know there are many that have not heard of it, it wasn't that long ago that I had tried it for the first time. Even the guy at the hardware store that I bought the jars from had never heard of chutney.

I guess the best way to describe it would be like a spicy jam. The sweetness and texture is like a jam but it also has a lot of spice. In this case, the spice comes from red pepper flakes, ginger, and mustard seeds. Both vinegar and lemon juice are used in this recipe and act as a preservative.

It goes well with cheese and crackers, sandwiches, turkey, or even pork. So far though, I've only tried it on crackers. I don't post recipes from cookbooks on my blog so you will just have to buy the book if you want to try it out.

Herbfarm Cookbook Project,

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