Summary

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)

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Instructions

1. 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).
2. 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).
3. It can take up to 3 hours to boil down, stir regularly at the end - it can burn.
4. Pour hot into twist-off glasses and let cool upside down.