Plum chutney

Ingredients for 1 servings:

• 500 g plum(s), pitted, weighed
• 400 g onion(s), finely diced
• 50 g ginger root, finely grated
• 250 g cane sugar
• 2 tbsp rapeseed oil
• 1 tsp, heaped salt
• 1 tsp, heaped thyme leaves, finely chopped
• 1 tsp, heaped rosemary needles, finely chopped
• 1 tsp, leveled chili flakes
• 300 ml white wine vinegar, vegan, or apple cider vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with roast beef, mature cheese, pork roast or steaks, makes 6 glasses of 230 ml each.

Wash the plums, halve them, remove the stones, and cut them into small pieces. Peel the ginger and onion and finely dice them. Sauté both in hot oil. Stir in the plums and sauté briefly. Add the sugar and let it melt while stirring. Season with salt and chili flakes. Pour in the vinegar and simmer for about 30 minutes, stirring occasionally. Season the chutney to taste, pour it into boiled jars while still hot, and seal tightly. This chutney goes well with roast beef, steaks, roast pork, game dishes, and mature, strong cheeses.