There is a running joke in my family about chutney. Larry’s Market in Rockaway Beach has a sign outside that reads: Larry’s Market- Fresh Produce, Meats, and Chutney. If you have ever been into Larry’s you will notice that it’s not the kind of place you would expect to find chutney as a highlighted item. You might notice that it is not much more than a glorified mini-mart and chutney is probably an item that the folks working there have never eaten. Maybe the chutney is shelved in between the Cool Ranch Doritos and the Hot Cheetos? Perhaps behind the cases of Hamm’s?
This chutney is fast, easy to make, and tastes great on everything from barbecued ribs to roasted chicken. When I put this on the table my husband immediately asked, “Did you get that at Larry’s?”
- 3 ripe red or purple plums (I used 2 red and 1 purple), chopped
- 1/4 C. sugar
- 1/4 C. apple cider vinegar
- 1/2 onion, diced
- 1/4 t. red pepper flakes
- 1/8 t. Chinese 5 Spice Power (substitute a pinch of clove or star anise powder)
- 1/4 C. bottled Hoisin sauce
- 1/2 t. salt
- black pepper
Heat a saucepan over medium heat. Add all the ingredients and stir to combine. Bring to a boil, and reduce the heat to a simmer. Simmer, stirring occasionally for 30-45 minutes or until the onions have softened. Season to taste with salt and pepper.
- 2 racks pork spareribs, cut into sections of 4-5 ribs
- 1 t. salt
- 1/2 t. pepper
- 1 t. garlic powder
Season the ribs with salt, pepper, and garlic powder, Line a rimmed baking sheet with foil and place the ribs on top. Cover with another sheet of foil and seal the edges. Bake at 400 degrees for 1 hour. Open up the foil, brush on about a cup of chutney all over the ribs and return to the oven with the foil open for about ten minutes. Serve with additional chutney for dipping.
The chutney can be made ahead up to two days. The ribs can be seasoned up to one day before cooking, so this is a great meal for entertaining. Just pop it in the oven while you and your friends are enjoying your Hamm’s and Doritos.