Plum chutney

Ingredients for 1 servings:

• 2 kg plums
• 2 tsp salt
• 500 g sugar
• 400 ml vinegar (honey vinegar or mild white wine vinegar)
• 400 g onion(s)
• 40 g fresh ginger
• 1 pinch(s) cardamom, ground
• 1 pinch(s) cinnamon powder
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of clove powder
• lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

nice with dark meat or cheese

Pit and halve the plums. Mix well with the sugar and salt and let stand overnight. The next day, peel and finely dice the onions and ginger. Add both to the plums and the vinegar. Bring the chutney to a boil and then reduce slowly over a very low heat. Stir frequently, especially at the end. The mixture will then thicken and there is a risk of burning. Add the spices. Season to taste with salt, sugar, and perhaps a little lemon juice. If you don’t like the chunky consistency, you can also puree the chutney. Immediately pour into clean twist-off jars and seal the jars. Let cool upright on the lid.