Grilled Plum and Ginger Chutney
with grilled Veal or Lamb chops or Sliced Roast

While you are cooking your veal chops, or lamb on a George Foreman grill, (or while your favorite roast is resting for carving), after simply rubbing them with a little olive oil and seasoning with salt and pepper, or your favorite seasoning, -- about 5-6 minutes 1-inch-thick bone-in chops).

6 plums, ripe, halved and pitted
2 tbsp honey
8 whole scallions, root ends and dark green tops trimmed
2 tsp EVO oil
to taste Kosher Salt
to taste Pepper
2-3 tsp ginger, grated fresh, to taste
1 tbsp orange juice, freshly squeezed

Brush the 12 plum halves with the honey and grill them on a George Foreman cut-side down for 4-5 minutes until soft. Toss trimmed scallions with olive oil, season with salt and pepper and grill them also for 3-4 minutes until they are soft and lightly colored. Remove the plums and scallions to a cutting board, and cool, slightly. Plum skins should slip off easily at this point. Coarsely chop skinned plums and scallions. Toss together in a small serving bowl with grated ginger and orange juice. Season to taste with salt and pepper and add a little more ginger or honey too, if desired. Serve with grilled chops or sliced roast.