Plum-Ginger Relish
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Everyday Food, July/August 2009
- Yield Makes 2 cups
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Ingredients
- 1 tablespoon vegetable oil
- 2 shallots, finely chopped
- 2 tablespoons minced peeled fresh ginger
- Coarse salt and ground pepper
- 4 plums, pitted and diced
- 4 teaspoons sugar
- 1 to 2 teaspoons red-wine vinegar
- 1 teaspoon finely grated lemon zest
Directions
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In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Cook's Note
To store, refrigerate, up to 2 weeks.
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