Plum spice chutney

Ingredients for 1 servings:

• 500 g plum(s)
• 50 g sugar
• 100 ml red wine vinegar
• 200 ml grape juice, red
• 2 garlic cloves
• 1 ginger, fresh, approx. 15 g, more if desired
• 1 clove(s)
• 1 all-spice
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

can also be prepared as a spicy plum or damson sauce

Wash the plums, halve them lengthwise, remove the stones, and then cut each half lengthwise into three wedges. Peel the garlic and ginger, chop the garlic, and crush it into a puree with a knife blade, then cut the ginger into small cubes. Boil the sugar with three tablespoons of water until it dissolves. Then continue to simmer until it caramelizes to a golden yellow. Pour the plums into the caramel and bring back to a boil. Stir in the spices, bay leaf, ginger, and garlic, and season with salt and pepper. Pour in the vinegar and juice and simmer gently, uncovered, for about thirty minutes until the desired consistency is reached. Pour the chutney into prepared jars and seal tightly. It goes perfectly with roasted duck breast, roast pork, and cheeses such as Brie or Camembert. It can also be used as a dip and fondue sauce. Note: You can also strain the chutney and then pour it into jars to achieve the consistency of a sauce.