Plum-Carrot-Chili Chutney

Ingredients for 7 servings:

• 1 kg plum(s)
• 1 kg carrot(s)
• 6 chili peppers (variety: “Cayenne”)
• 5 chili peppers (variety: “Bolivian Rainbow”)
• 1 chili pepper(s) (variety: “Chinese Five Colour”)
• 1 chili pepper(s) (variety: “Habanero pepper Orange”)
• 5 large onions, red
• 2 tbsp fresh ginger, finely chopped
• 12 garlic cloves
• 250 ml balsamic vinegar, red
• 100 ml red wine
• 100 g honey
• 100 g beetroot, dark
• 2 tbsp sea salt
• 1 tsp, leveled coriander powder
• 1 tsp, levelled cumin, ground
• 1 tbsp curry powder

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

very spicy – with plenty of chilies and wine

Cut all fruits and vegetables into small pieces. Add them to a sufficiently large pot with the other ingredients. Cover and bring to a boil. Then remove the lid and simmer over low heat until reduced to a mushy consistency. Stir constantly. Pour into boiling-hot, rinsed jars and leave on the lid for 5 minutes. This amount made seven filled jam jars for me. Tip: Be sure to use disposable gloves to handle the chili peppers. They burn like fire…