Summary

Ingredients

• 1 kg plums
• 2 onion (s), red
• 1 clove garlic
• 100 g cane suar, or brown suar
• 500 ml vinegar, (fruit vinegar / apple cider vinegar)
• 1 piece (s) ginger, about the size a thumb
• 2 teaspoons sea salt
• 1 teaspoon pepper, ground black
• 100 ml water
• 100 ml white wine, dry
• 0.5 teaspoon ½ pimento d`Espellette

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Instructions

1. The plums are first pitted and cut into small cubes. Then you put them in a saucepan with wine and water and bring the whole thing to a boil. Then simmer at medium temperature for about 15-20 minutes and stir again and again. Possibly add more water if it becomes too firm.
2. The ginger and the clove of garlic are cut into fine cubes and added to the plums along with the other ingredients. The spiciness can be regulated by more or less Piment d`Espellette, as desired.
3. After another 25 minutes of slow simmering, the chutney is ready and can be poured hot into old, boiled bottles or glasses.