NeriZ.'s spicy plum chutney

Ingredients for 1 servings:

• 80 g dried cherries
• 100 ml liqueur, Aperol
• 1 ½ kg plum(s), prepared and weighed
• 250 g sugar
• 300 ml balsamic vinegar
• 50 g fresh ginger, finely diced
• 2 medium-sized onions, chopped
• 1 tbsp mustard seeds, ground
• 1 tbsp Allspice, ground
• 1 tbsp black peppercorns, ground
• 3 chili peppers, dried, ground
• 1 stalk(s) cinnamon, large
• 1 star anise
• 1 tbsp orange peel, dried
• 4 bay leaves, dried or fresh
• 6 cloves
• 250 g gelling sugar 2:1

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 25 minutes

spicy, hot, exotic… delicious with cheese or poultry

Soak the dried cherries in the Aperol and let stand for about 30 minutes. Combine the prepared plums with all ingredients, except the gelling sugar, in a saucepan and bring to a boil. Simmer uncovered over medium heat for about 1 hour. Stir frequently to prevent sticking. Remove the solid spices. Stir in the gelling sugar, bring to a boil, and simmer for 4 minutes. Pour into twist-off jars and let cool upright with the lids on.