Plum chutney with a touch of ginger

Ingredients for 1 servings:

• 1 kg plum(s)
• 2 onions, red
• 1 clove(s) garlic
• 100 g cane sugar or brown sugar
• 500 ml vinegar (fruit vinegar/apple cider vinegar)
• 1 piece(s) ginger, about thumb-sized
• 2 tsp sea salt
• 1 tsp black pepper, ground
• 100 ml water
• 100 ml dry white wine
• ½ tsp allspice d’Espellette

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

wonderful with meat and BBQ

First, pit the plums and cut them into small cubes. Then, place them in a saucepan with the wine and water and bring to a boil. Simmer gently for 15-20 minutes at medium heat, stirring frequently. Add more water if it becomes too thick. Finely dice the ginger and garlic clove and add it to the plums along with the other ingredients. The spiciness can be adjusted by adding more or less Piment d’Espellette as desired. After another 25 minutes of slow simmering, the chutney is ready and can be poured directly into old, boiled-out bottles or jars.