The DP Chutney Collective is soon releasing - Batch July 2010 - one of our biggest sellers, Plum Ketchup. Based on 18th and 19th century American prototypes for the once fruit-based condiment (ketchup, of course), The Collective is proud to proclaim the recipe perfected and the product a silky puree of New York State plums, onions, garlic, rice wine vinegar, Fair Trade sugar and our treasured blend of spices including (but not limited to) mace, nutmeg, coriander and cloves.
We love it with the ultimate High/Low partnering of fries, tater tots and onion rings, or topping burgers livened up via the recipe below. We're talking ultimate Warm Weather comfort food!
(And vegans take note: Plum Ketchup rocks as a burger spread, so cook your favorite veggie patties then spread bun lavishly with Plum Ketchup and crown your guilt-free masterpiece with a thick ring of Vidalia onion and summer's best beefsteak tomatoes).
Combine 1 lb. of ground chuck/sirloin mix with: 1 t. each salt and fresh ground black pepper, 1/2 a small onion (grated) and 2-3 T. Plum Ketchup. Mix well with your hands and leave to marinate in the fridge for 1-24 hours, whatever is convenient. Shape patties loosely and cook according to your favorite method (grill, broil or pan-fry in 2 T. olive oil). Place on good quality rolls or toasted English muffins, slathered with mayo and more Plum Ketchup.