Summary

Ingredients

• 1 kg mirabelle plums, weighed pitted
• 300 g banana (s) pulp
• 200 g suar, brown or rummel
• 15 ml apple cider vinegar
• 150 ml vinegar, (red wine vinegar)
• 1 teaspoon salt
• 600 g onion (s), weihed and prepared
• 1 piece (s) ginger, the size a walnut
• 2 teaspoon garlic paste, (homemade)
• 2 tablespoon curry powder
• 1 tablespoon turmeric
• 2 chilli pepper (s), red
• 0.5 teaspoon ½ cinnamon
• 1 part / e black pepper from the mill

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Instructions

1. Quarter the pitted mirabelle plums. Cut the bananas into thin slices, as well as the chilli pepper. Cut the onions into small cubes. Peel the ginger and cut into fine cubes or press through a press.
2. Mix everything with the remaining ingredients in a large saucepan and let it steep a little.
3. Bring the mixture to the boil and let it simmer for about 50 minutes, first on a larger, then on a low flame, until most of the liquid has evaporated. Stir frequently in the second half of the cooking time, otherwise the mixture will stick.
4. Pour hot into prepared jars and close.
5. The chutney should sit for a few weeks before it is consumed, but it also tastes delicious fresh with grilled food.
6. The specified amount gave me 4 1/2 small glasses.
7. Instead of the garlic paste, 3-4 cloves of garlic and another teaspoon of salt can be used.