Plum Chutney for the Winter
by Editorial Staff
Chutney is a traditional Indian sauce, the purpose of which is to emphasize and set off the flavor of the main dish. Chutneys are prepared mainly from fruits. I share the recipe!
Cook: 2 hour
Servings: 3
Ingredients
- Plum – 1 Kilogram (purified weight)
- Sugar – 3 Tbsp. spoons
- Red Onion – 2 Pieces
- Vegetable oil – 3 Tbsp. spoons
- Ground coriander – 1 teaspoon
- Cardamom – 1 Teaspoon
- Chili Pepper – 2 Pieces
- Cinnamon – 1 Piece (in sticks)
- Cloves – 4-5 Pieces
- Ginger root – 30-50 grams (or dry ground ginger)
- Salt – 1 Teaspoon
- Apple Cider Vinegar 6% – 100 Milliliters
Directions
- Prepare the ingredients for the recipe.
- Wash the plums, remove the seeds, cut into wedges, cover with sugar.
- Cut the red onion into half rings.
- Chop up the chili peppers; if you don’t want the sauce to be too hot, remove the seeds before slicing.
- Pour vegetable oil into a saucepan or stewpan with a thick bottom, add chili, coriander and cardamom, stir, heat.
- Add onion and simmer until soft.
- While the onion is stewing, grate the ginger.
- Add plums to the pot.
- Add salt, sugar, cloves, cinnamon stick, apple cider vinegar, bring to a boil.
- Add ginger, reduce temperature to minimum, simmer for about 2 hours, until liquid evaporates, stir occasionally.
- Determine the readiness by the appearance of the sauce and the consistency, wateriness should go out of it, it should become bright.
- Place chutneys hot in pre-sterilized jars, no additional sterilization is required. The chutney turned out to be incredibly tasty, spicy, piquant, suitable for meat, fish, poultry. From this amount of ingredients, about 800 grams of sauce was obtained.
Bon appetit!
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