MORROCCAN PLUM CHUTNEY

2 (whole) diced small white onions
2 tablespoons minced garlic
1 teaspoon ground black pepper
2 pinches of saffron threads
5 tablespoons of mirin
5 pounds sliced fresh plums
1 box gold raisins
1 tablespoon cardamom
2 cups sugar

INSTRUCTIONS:

• in a stainless steel pot saute onion with a little olive oil.
• add plums, raisins and sugar.
• let cook on low for 40 minutes or so.
• in another pan add mirin and saffron and let flavor release by heating it up for several minutes. Reducing is okay, but only a little
• add this mixture to the plums along with the cardamom
• let reduce a little more until a syrupy texture is achieved.

© 2009 Denise Appel. Permission must be given by Denise Appel to reproduce.