I know you’re all craving simple, sweet sauce recipes now that the weather is getting warmer and we’re all looking forward to lots of sunshine after a crazy, cold winter.
Am I right?
Before I jump into this recipe I wanna chat about balance; it’s something that has come easy to me the last few years but back in my 20’s I don’t really think my life was balanced. I mean, come on…who is balanced in their 20’s? I was working too much, sleeping too little and not understanding what my body needed to thrive. Too many boundaries and you close off; no boundaries and you lose yourself.
I have always been a people pleaser and I want to help everyone and make as many people happy as possible. I have an innate desire to help others, especially those who aren’t happy. I’ve never liked seeing people being sad or picked on and always wanted to make them smile. However since I’ve embraced being an entrepreneur, I’ve learned a valuable lesson- and that my friends, is the boundaries of self-love.
One of the most challenging lessons I had to learn was the lesson of giving too much away to other people- whether it was a boyfriend, family member or colleague. I was so focused on their life and helping them that I was ignoring me and my own dreams.
I’ve learned boundaries are super helpful and that I had to be fulfilled myself before I could even begin to fulfill any relationships with others. If we’re not full- we won’t have anything to give away to others! This lesson has come with much pain- but also many smiles and now I’m living my dream. It all starts with self-love and learning to sustain a balance between giving love to ME and others.
I’d never take those years back because I’m in pure bliss and joy in my life right now and I know I will continue to be.
Can you relate?
Now, onto the recipe…
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 5 large plums approximately 1 lb., pitted and chopped
- 3 1/2 Tbsp. red wine vinegar
- 3 Tbsp. raw organic honey
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. fresh orange zest
- 1/4 tsp. fresh lemon zest
Combine pitted plums, red wine vinegar and honey in a medium saucepan over medium heat. Cover and bring to a simmer, add red pepper flakes and reduce heat and cook for another 10 minutes until plums are extremely tender. Add orange zest and lemon zest and remove from heat. Transfer mixture to a food processor and pulse until it resembles a chutney consistency (some chunks and some puree).
Let cool completely. Ladle chutney into clean glass jars, cover and refrigerate until ready to serve.
Chutney will keep in the fridge for up to 1 week.