Plum and tomato chutney

Ingredients for 1 servings:

• 500 g plum(s)
• 1 kg tomatoes
• 500 g cane sugar
• 350 ml red wine vinegar
• 50 ml sherry
• 1 tsp ground ginger
• ½ tsp cardamom powder
• ½ tsp cinnamon powder

Instructions

Working time approx. 50 minutes; Rest period approx. 30 days; Cooking/baking time approx. 3 hours; Total time approx. 30 days 3 hours 50 minutes

Pit and grate the plums or damsons, then slice into thin strips. Peel and core the tomatoes, remove the seeds and stems, and dice them. Place everything in a large saucepan and add the remaining ingredients. Bring to a boil and simmer gently for about 2-3 hours. It should thicken slightly. Pour into boiled jars, immediately tighten the lids, and turn over if necessary. Makes about 7 jars, each with a 230 ml capacity. The recipe can also be modified by using other fruit, such as apricots or apples. Tip: If you just don’t want it to thicken, you can also use Gel-Fix (1 sachet). Shelf life: 1 year; once opened, about 4 weeks in the refrigerator.