Mirabelle Plum Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g mirabelle plums, weiht after pittin
- 1 large mango (s), firm (400 g after peeling and pitting), cut into small pieces
- 200 g cane suar
- 200 ml vinegar (raspberry vinegar)
- 175 ml vinegar (malt vinegar), English (malt vinegar)
- 1 teaspoon salt
- 1 piece (s) ginger, walnut-sized, chopped
- 1 large vegetable onion (s), chopped
- 4 clove (s) garlic, pressed
- 1 tablespoon curry powder, madras
- 0.5 teaspoon ½ chili powder
- 1 teaspoon ginger powder
- 0.5 teaspoon ½ cinnamon
- 1 teaspoon allspice
- 2 teaspoons cardamom
- 1 teaspoon black cumin
Print Recipe
Pin Recipe Instructions
- Bring the fruit to the boil with the onion and garlic in the vinegar and simmer for about 25 minutes until the fruit is soft. If the mass is still too lumpy, briefly go through it with the magic wand. Stir in the sugar and let everything simmer on a low flame for 35-40 minutes until the liquid has almost evaporated. Stir in the salt, ginger and all other spices during the last 5 minutes.
- Remove from the fire, fill into sterilized jars and close immediately. Let it sit for at least a month.
- Shelf life: at least 6 months.
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