Illes Plum Chutney with Apple
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 750 g plum (s), pitted and chopped
- 250 g apple, pitted and cut into small pieces
- 2 shallot (s), finely diced
- 1 tablespoon balsamic vinegar
- 3 tablespoon Madeira, or port wine
- 1 tablespoon, leveled sugar, brown or more
- 1 bay leaf
- 1 stick cinnamon
- 1 lemon (s)
- 1 tablespoon honey
- 1 pinch (s) salt and pepper
- possibly sugar
- water
Print Recipe
Pin Recipe Instructions
- I don`t sweeten that much, so sugar can be added to your own taste!
- Wash and core the plums and cut into small pieces.
- Peel the apples and chop them very finely and add some juice to both with 50 ml of boiling water, balsamic and Madeira, lemon and honey.
- Halve the shallots and cut into thin slices, add and cook with the lid closed for a few minutes until the apples / plums disintegrate.
- Simmer in an open saucepan over a low flame until the chutney has the consistency of coarse plum jam.
- A non-stick pot or pan prevents it from burning when simmering.
- Finally, bay leaf and cinnamon stick from the chutney
- take, season with salt and sugar and pour hot into jam jars.
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