Plum – Chili – Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg plums
- 400 g suar
- 1 teaspoon sea salt
- 3 onion (s)
- 1 piece (s) ginger, small
- 3 chilli pepper (s), green
- 400 ml vinegar, (honey vinegar or mild white wine vinegar)
- 2 sticks cinnamon
- 1 teaspoon pepper, Tasmanian
Print Recipe
Pin Recipe Instructions
- Wash, stone and dice the plums. Mix with sugar and salt and leave to stand for at least 2 hours so that the fruit draws juice.
- In the meantime, finely dice the onions and ginger. Core the chili peppers and cut into very fine strips. Give everything to the plums. Also add vinegar and cinnamon sticks and bring everything to a boil. Then slowly reduce to a very low heat. This can take 2-3 hours.
- When the chutney is nice and thick, finely chop the Tasmanian pepper with a knife and add. Season the chutney to taste and pour it into twist-off glasses while hot and close immediately.
- The chutney tastes good with cheese and game.
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