Sour-Plum Chutney with Chile Oil from Burma: Rivers of flavor by Naomi Duguid

Name: Sour-Plum Chutney with Chile Oil from Burma: Rivers of flavor by Naomi Duguid
Ingredients: ½ to 1 teaspoon Red Chile Oil; ½ teaspoon salt, or to taste; 3 tablespoons peanut oil; Scant 3 tablespoons chopped palm sugar or brown sugar; ¼ cup water; 1 teaspoon fish sauce; 1 tablespoon minced garlic; 3 or 4 bird (Thai) chiles or 3 red cayenne chiles, seeded and minced; 1 pound Asian sour plums, peeled and coarsely chopped, or substitute ¾ pound tomatillos, husked and rinsed, green tomatoes, or damson plums, coarsely chopped

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There’s a sour plum in Southeast Asia sometimes called hog plum in English and that I know by its Thai name, makawk. I saw makawk for sale at the market in Hpa’

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Ingredients

½ to 1 teaspoon Red Chile Oil
½ teaspoon salt, or to taste
3 tablespoons peanut oil
Scant 3 tablespoons chopped palm sugar or brown sugar
¼ cup water
1 teaspoon fish sauce
1 tablespoon minced garlic
3 or 4 bird (Thai) chiles or 3 red cayenne chiles, seeded and minced
1 pound Asian sour plums, peeled and coarsely chopped, or substitute ¾ pound tomatillos, husked and rinsed, green tomatoes, or damson plums, coarsely chopped