Plum Chutney

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup brown sugar packed
• 0.3 cup cider vinegar 
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger fresh minced peeled
• 1  garlic clove minced
• 1  jalapeno 
• 2 teaspoons mustard seeds 
• 1 tablespoon olive oil 
• 2.5 pounds plums chopped
• 1  poblano chile 
• 1 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 1 cup tomatoes seeded chopped

Equipment

• baking sheet
• sauce pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Place jalapeo and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.
3. Place in a zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel jalapeo and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.
5. Heat oil in a large saucepan over medium-high heat.
6. Add onion, ginger, and garlic; saut 5 minutes or until tender.
7. Add jalapeo, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.