Spiced Plum and Ginger Chutney with Toasted Cardamom Flatbread

Ingredients

• •1 1/2 pounds plums, pitted and chopped
• •1 medium onion, finely chopped
• •1/2 cup raisins
• •1 cup brown sugar
• •3/4 cup apple cider vinegar
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cloves
• •1 teaspoon ground cardamom
• •1/2 teaspoon ground allspice
• •1/4 teaspoon red chili flakes (optional)
• •1 1/2 cups all-purpose flour (for flatbreads)
• •1 teaspoon salt (for flatbreads)
• •1 teaspoon ground cardamom (for flatbreads)
• •1/2 cup water (for flatbreads)
• •2 tablespoons olive oil (for flatbreads)

Instructions

1. 1

   1. In a large saucepan, combine the plums, onion, raisins, brown sugar, vinegar, ginger, cinnamon, cloves, cardamom, allspice, and chili flakes (if using).

2. 2

   2. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally until the chutney thickens.

3. 3

   3. Taste and adjust seasoning, then let the chutney cool before transferring to sterilized jars.

4. 4

   4. For the flatbreads, mix the flour, salt, and cardamom in a bowl.

5. 5

   5. Gradually add water and olive oil, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 minutes.

6. 6

   6. Divide the dough into 6 equal portions and roll each into a thin circle.

7. 7

   7. Heat a dry skillet over medium-high heat and cook each flatbread for 1-2 minutes on each side until golden brown spots appear.

8. 8

   8. Serve the spiced plum and ginger chutney alongside the toasted cardamom flatbreads.