Plum chutney from Grandma Helga

Ingredients for 1 servings:

• 1.7 kg plums or prunes
• 700 g onion(s), red
• 50 g ginger
• 5 tbsp oil
• 500 ml balsamic vinegar
• 750 g brown sugar
• Salt
• 1 pinch(s) cinnamon powder
• 1 pinch(s) nutmeg, if possible freshly ground
• 1 pinch(s) of turmeric powder
• ½ tsp cayenne pepper, ground

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 40 minutes

goes perfectly with meat and cheese

Wash, stone, and halve the plums. Peel and dice the onions and ginger. Sauté the onions and ginger in hot oil until translucent. Then add the plums and sauté briefly. Stir in the sugar, add the spices, and top up with the vinegar or vinegar mixture. Simmer the ingredients over low heat for about 2.5 hours, stirring frequently to prevent the chutney from sticking (I set the stove to heat setting 1). The chutney goes very well with all meat dishes or cheese. This amount fits into 9 standard jam jars. Alternative: Instead of pure balsamic vinegar, you can also use a mixture of 100 ml cranberry vinegar, 200 ml elderflower aperitif vinegar, and 200 ml balsamic vinegar. This mixture imparts a much better flavor.