Plum chutney

Ingredients for 1 servings:

• 1 kg plum(s)
• 3 large onions, roughly chopped
• 400 g sugar
• 500 ml apple cider vinegar
• 4 cloves garlic, finely chopped
• 1 tsp salt
• 1 tsp peppercorns
• 1 tsp all-spice
• 1 tsp coriander
• 1 stalk(s) cinnamon, 1 piece of approx. 1 cm length
• 1 tbsp, leveled curry powder
• 75 g fresh ginger root
• 1 lemon(s)
• 100 g sultanas or raisins
• 1 tsp mustard seeds, ground
• 3 tsp sambal oelek

Instructions

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

With ginger and sambal oelek

Pit the plums and cut into pieces. Cook in an uncovered pan with the onions, sugar, and apple cider vinegar for about 15 minutes. Roughly grind the peppercorns, allspice, coriander seeds, and cinnamon and add them. Add the salt and curry powder and cook for 5 minutes. Peel and finely chop the ginger root and add it. Grate the lemon zest and add the zest to the mixture. Squeeze the lemon and add the juice. Add the sultanas, ground mustard seeds, and sambal oelek. Mix everything well and cook in an uncovered pan for 25 minutes. Then immediately pour the mixture while still boiling hot into prepared twist-off jars and seal the lids. This amount was enough for me for 6 jars of 400 ml each. It tastes great with meat, but also with cheese and rice. It will keep in a jar for several months. If you want to be on the safe side, boil the jars again at 95°C for 35 minutes.