Plum Chutney Autumn Delight

Ingredients for 1 servings:

• 900 g plum(s), pitted
• 150 g apples, slightly sour variety (e.g. Pinova)
• 150 g onion(s)
• 100 g raisins or sultanas
• 75 g sugar
• 75 ml Balsamic vinegar, white
• 1 pinch of salt
• 1 pinch of pepper, coarsely ground
• 1 pinch of cinnamon
• some cardamom and/or star anise to taste

Instructions

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

warming and delicious for autumn and winter

Cut the plums and apples into small pieces, and dice the onions. Place all ingredients in a sufficiently deep saucepan (as you would for making jam) and stir well. Bring to a boil and simmer on very low heat for about 1 hour. Don’t forget to stir occasionally. The mixture will have a compact consistency; this is intentional, so don’t add any more liquid! Rinse 6 screw-top jars (approx. 200 ml capacity) with hot water and fill to the brim with the freshly cooked chutney. Close immediately and place the lids on. You can turn the jars upside down again after 10 minutes. If stored correctly (tightly sealed in a cool place), the chutney will keep for up to a year. Enjoy it straight away, though! We love to serve this chutney with spicy cheese and toasted farmhouse bread, but it’s also a delicious accompaniment to game and beef dishes.