Plum Chutney Autumn Treat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g plum (s), pitted
- 150 g apples, slihtly sour variety (e.. Pinova)
- 150 g onion (s)
- 100 g raisins or sultanas
- 75 grams sugar
- 75 ml balsamic vinegar, white
- 1 pinch (s) salt
- 1 pinch pepper, coarsely ground
- 1 pinch (s) cinnamon
- some cardamom and / or star anise to taste
Print Recipe
Pin Recipe Instructions
- The plums and apples are cut into small pieces and the onions are diced. Put all ingredients in a sufficiently high saucepan (like for making jam) and stir well, then bring to a boil and reduce to a very low level for about 1 hour. Don`t forget to stir occasionally. The consistency of the mass becomes compact, this is intentional and therefore do not add any more liquid!
- Rinse 6 screw-top jars (approx. 200 ml capacity) with hot water and fill to the brim with the freshly cooked chutney, close immediately and place on the lid. You can turn the glasses over again after 10 minutes.
- The chutney can be kept for up to a year if stored correctly (tightly closed in a cool storage location).
- However, nothing stands in the way of immediate enjoyment!
- We prefer to eat chutney with spicy cheese and toasted farmhouse bread, but it is also a delicious accompaniment to game and beef dishes.
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