Olia Hercules is a cook, food writer and Observer Rising Food Star of 2015.  You will often see Olia’s recipes and food column in The Guardian and her cooking is influenced by her family traditions and include flavours from Russia, Thailand, Laos, Armenia, Uzbekistan and Moldova. You can follow Olia on Twitter here and Olia’s  first cook book “Mamushka”  is coming out in June 2015 and is published by Octopus Publishing. Thankyou Olia for your recipe.

Georgian Plum Chutney from Olia Hercules

Olia says “The original Georgian recipe is quite spicy and tart but I love adding black treacle to it,because I enjoy the tiny hint of sweetness and depth treacle adds. Also it preserves it for a lot longer!”
Makes a small jar
8 greengages or plums (unripe is better), stoned and chopped
2 garlic cloves, crushed
1/2 tsp smoked paprika
1 tbsp black treacle
1 tbsp coriander leaves
1 tbsp dill, chopped

1. Pop the plums into a saucepan, add a splash of water, cover with a lid and boil until the plums start to soften. 2 After about 10 minutes, mash them with a fork, add the garlic, paprika and black treacle, and season well. Cook with the lid off for another 5 minutes or until thick and syrupy. Let it cool and stir in the coriander leaves and dill before serving. It can be kept in a sterilised sealed jar for a month.

Recipe reproduced with kind permission of Olia Hercules

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