Port wine and plum chutney

Ingredients for 1 servings:

• 1,200 g plums
• 300 g shallot(s)
• 100 ml port wine
• 150 ml red wine vinegar
• 100 g sugar
• 200 g brown sugar
• 2 tsp rosemary, dried needles
• 1 tsp salt
• 1 tbsp oil (walnut)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with strong cheese, dark meat or walnut bread

Stone and quarter the plums, then halve the quarters. Peel and halve the shallots, then slice them into very fine rings. Caramelize the white sugar in a large saucepan, add the plums and shallots, and stir to combine. Deglaze with the port wine. Now add the vinegar, brown sugar, rosemary needles, and salt, and simmer over medium heat for about 45 minutes, stirring frequently to prevent burning. You can now vary the flavor of the chutney by adding one or two tablespoons of vinegar or port wine, depending on whether it’s sweet or sour. Finally, stir in the walnut oil. While the chutney is still very hot, pour it into rinsed twist-off or swing-top jars. This recipe makes approximately five to six 340ml jars.