That may seem an odd combination but it really was delicious and simple. I love to prepare some sour mix, one of my favotite is probably chrisanthemum chutney. This time I wanted to use pickled plum, umeboshi, in a non Japanese recipe, so I opted for some red onion kind of chutney. I used one large red onion and two large pickled plum with a lot of soft flesh and a bit of umeboshi juice if any. I slice thinely the onion by halves. Then I cook it in a pan at low heat, I add a bit of water if needed. When very soft and fairly dry I add the flesh of the plums and stir well. It’s ready to use. Perfect with pork, chicken, white fish, potatoes… I served it with boiled potatoes, spinach and grilled swordfish. Perfectly balanced.
