It's spicy-sweet plum chutney, as red as cranberry sauce, but so different in flavor. I took it to a Thanksgiving dinner, and it fit right in with the cranberry relishes that others had brought.
The recipe couldn't be easier. I learned about it when Farhana Sahibzada gave a cooking demo at C-CAP LA's recent Sweet & Savory Spectacular in Santa Monica. From Pakistan, Sahibzada is the author of "Flavorful Shortcuts to Indian/Pakistani Cooking" (the recipe is in the book) and is well known for her cooking classes.
At C-CAP, she showed the chutney as an accompaniment to samosas. You can see a dash of it just below the samosa in the photo above. Keep it in mind if you want to add a dash of spice to a holiday menu.
From "Flavorful Shortcuts to Indian/Pakistani Cooking" by Farhana Sahibzada
3 medium sized plums, seeds removed
1/2 cup lemon juice
1/4 cup water
3/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cumin seeds, lightly toasted and ground
1/4 teaspoon cayenne pepper
Puree the unpeeled plums in a food processor or blender. Place them in a large saucepan and add the lemon juice, water and salt. Bring to a boil and cook over medium high heat for about 5 minutes, stirring as the mixture boils.
Add the sugar, cumin and cayenne and continue to cook for another 7 to 8 minutes, until the mixture has the thickness of an egg white. Cool completely before serving.
Makes about 4 cups.