Plum and eggplant chutney

Ingredients for 8 servings:

• 2 onions, red (150 g total)
• 500 g plum(s)
• 300 g eggplant(s)
• 100 g sultanas
• ½ bunch thyme
• ⅛ liter Sherry, dry
• 1 lemon(s) , (juice)
• 1 tbsp mustard seeds
• 1 tbsp ginger powder
• ½ tsp cayenne pepper
• ½ tsp allspice, ground
• 1 tsp salt
• 1 bay leaf
• 100 g sugar
• 4 tbsp vinegar essence

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Not only tastes good with grilled food etc. but also very good as a filling for roulades

Finely dice the onion. Wash, halve, and stone the plums, and also finely dice them. Trim, wash, slice, and finely dice the eggplants. Place these ingredients and the sultanas in a large saucepan. Wash and dry the thyme, and pick off the leaves. Add the thyme and remaining ingredients to the pan and mix well. Bring everything to a boil, stirring constantly, then simmer uncovered over low heat for about 20 minutes until thickened, stirring frequently. Season the chutney to taste (remove the bay leaf). Fill the prepared jars to the brim. TIP: This chutney is delicious as a filling for veal or pork roulades!