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Plum-Ginger Relish

This relish goes well with grilled or roasted chicken, pork, turkey, or duck.

  • yield: Makes 2 cups




  • 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

Cook's Note

To store, refrigerate, up to 2 weeks.


  1. Step 1

    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.

Everyday Food, July/August 2009