Plum chutney

Ingredients for 1 servings:

• 3 kg plum(s) or damsons, pitted
• 100 g sultanas
• 1 kg onion(s)
• 1 kg apples
• 1 piece(s) ginger, approx. 150 g
• 400 g sugar
• 400 ml vinegar (white wine vinegar)
• 5 tbsp mustard seeds, yellow
• 1 tbsp sea salt
• 3 small chili peppers, dried or fresh
• 2 stalk(s) cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

large portion

Place the plums in a 7-liter saucepan and puree together with the sultanas and sugar. Peel the onions, apples, and ginger, and finely slice them using a good raw vegetable grater. Add everything to the pureed plums. Now add all the remaining ingredients except the chili peppers. Cook slowly but steadily, stirring frequently. Remove the cinnamon sticks to taste; the flavor should be very subtle. The mixture should be reduced by a third, then add the chili peppers towards the end of the cooking time. Caution: the mixture will be hot and very spicy when seasoned, but it will become much milder once it has cooled. While still hot, pour into clean jars and seal with twist-off lids (like jam). I made 23 jars, each measuring 212 ml. I like the chutney very much with spicy cheese or meat. I can also imagine it pairing well with duck—or as a sauce base for Asian cuisine.