John Myers
Plum and Chilli Chutney
The perfect plum and chilli chutney recipe with a picture and simple step-by-step instructions.
- 5 kg Plums
- 1 kg Onion
- 1 kg Brown sugar
- 24 Fresh Thai chillies
- 2 Fresh rosemary sprigs
- 2 liter Plum vinegar
- 500 ml Red wine
- 10 tbsp Salt
- 2,5 tsp Ground ginger
- 2 tsp Ground cardamom
- 1 tsp Ground caraway
- Wash the glasses with hot water and sterilize them in the oven at 150 ° C for 17 minutes. Wash the lids in cold water and disinfect them with a little rum. Wash the Thai chillies and cut into rings and leave to stand on the side in a bowl. Put the vinegar and red wine in a large saucepan. Add sugar and stir until the sugar has dissolved.
- Peel and finely chop the onion in a large saucepan. Wash, core and quarter the plums and add to the onions in the saucepan. Wash, dry and finely chop the rosemary sprigs in the pot as well. Add the Thai chilies and mix well once.
- Finally all the spices are added and the whole is boiled down for a good hour. Pour hot into the prepared jars, close and cover and leave to cool.
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