Summary

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

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Instructions

1. I don`t sweeten that much, so sugar can be added to your own taste!
2. Wash and core the plums and cut into small pieces.
3. 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.
4. Halve the shallots and cut into thin slices, add and cook with the lid closed for a few minutes until the apples / plums disintegrate.
5. Simmer in an open saucepan over a low flame until the chutney has the consistency of coarse plum jam.
6. A non-stick pot or pan prevents it from burning when simmering.
7. Finally, bay leaf and cinnamon stick from the chutney
8. take, season with salt and sugar and pour hot into jam jars.