Blackberry and plum chutney

Ingredients for 1 servings:

• 300 g blackberries
• 300 g plums
• 2 small onions
• 3 tbsp brown sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of cardamom
• 1 tsp. clove powder
• 1 pinch of ginger powder
• 1 pinch of nutmeg
• 1 lemon(s), squeezed
• 1 tbsp balsamic vinegar
• 1 tsp thyme, dried
• 1 pinch(s) spice mix (chocolate chili spice)
• 1 piece(s) ginger, fresh, thumb-sized, grated

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 3 hours

simply

Stone and wash the plums, sort the blackberries and wash them thoroughly. Place the prepared plums in a saucepan with the blackberries and sugar and let them draw their juices for a while. In the meantime, finely dice the onions and add them. You can also add the spices now. Once everything has drawn its juices, you can put everything on the stovetop and cook. Be careful, as it sets quickly. When the fruit is overcooked, I stir everything through a sieve. The small blackberry seeds bother me, but if that doesn’t bother you, you can skip this step. Now simmer everything until it reaches the desired consistency. Meanwhile, I grate in the fresh ginger and season everything again. Pour into small jars and seal. The chutney tastes good with cheese or dark meat; you can also use it to refine dark sauces, or simply experiment with what you like best.