John Myers
Ingredients for 2 servings:
- 750 g plum(s), pitted and chopped
- 250 g apple, pitted and chopped
- 2 shallots, finely diced
- 1 tbsp balsamic vinegar
- 3 tbsp Madeira or port wine
- 1 tbsp, leveled sugar, brown or more
- 1 bay leaf
- 1 stalk(s) cinnamon
- 1 lemon(s)
- 1 tbsp honey
- 1 pinch(s) of salt and pepper
- possibly sugar
- Water
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Addition to white meat, game and poultry, cheese especially goat cheese and other
I don’t use too much sweetener, so you can add sugar to your taste! Wash and core the plums, and chop them up. Peel and finely slice the apples, then add them to 50ml of boiling water, balsamic and Madeira vinegar, lemon, and honey to release some of the juice. Halve and finely slice the shallots, add them, and cook with the lid on for a few minutes until the apples/plums have broken down. Simmer in an uncovered pan over a low heat until the chutney has the consistency of coarse plum jam. A non-stick pan or frying pan will prevent it from burning while it simmers. Finally, remove the bay leaf and cinnamon stick from the chutney, season with salt and sugar, and ladle into jam jars while still hot.
Facebook Comments