Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 kg plums
- 600 g suar
- 500 g onion (s)
- 2 piece (s) ginger, the size a thumb
- 3 orange (s), untreated
- 1 tablespoon chilli flakes
- 1 tablespoon salt
- 1 teaspoon black pepper from the mill
- 500 ml vinegar, (honey vinegar or mild white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Stone and halve the plums. Peel and finely dice the onion and ginger. Rub the peel of the orange (alternatively, 1 tablespoon of ground, dried orange peel can be used).
- Bring all ingredients to the boil together and reduce to a thick consistency over a low heat. In between, briefly puree the chutney (so that the plums become smaller).
- It can take up to 3 hours to boil down, stir regularly at the end - it can burn.
- Pour hot into twist-off glasses and let cool upside down.
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