Plum chili chutney

Ingredients for 1 servings:

• 2 kg plums
• 400 g sugar
• 1 tsp sea salt
• 3 onions
• 1 piece(s) ginger, small
• 3 chili peppers, green
• 400 ml vinegar (honey vinegar or mild white wine vinegar)
• 2 stalk(s) cinnamon
• 1 tsp pepper, Tasmanian

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

very aromatic chutney, nice as a culinary gift

Wash, stone, and dice the plums. Mix with sugar and salt and let stand for at least 2 hours to allow the fruit to draw its juices. In the meantime, very finely dice the onions and ginger. Deseed the chilies and cut into very fine strips. Add everything to the plums. Add the vinegar and cinnamon sticks and bring everything to a boil. Then simmer gently over very low heat. This can take 2-3 hours. When the chutney is nice and thick, finely chop the Tasmanian peppercorns with a knife and add it. Season the chutney to taste, then ladle into twist-off jars while still hot and seal immediately. The chutney goes well with cheese and game.