Plum Chutney
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg plums
- 2 teaspoons salt
- 500 g suar
- 400 ml vinegar, (honey vinegar or mild white wine vinegar)
- 400 g onion (s)
- 40 g iner, fresh
- 1 pinch (s) cardamom, ground
- 1 pinch (s) cinnamon powder
- 1 pinch (s) nutmeg, freshly grated
- 1 pinch (s) clove powder
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Stone and halve the plums. Mix well with sugar and salt and let stand overnight.
- The next day, peel the onions and ginger and dice them very finely. Add both to the plums and also add the vinegar. Bring the chutney to a boil and then slowly reduce it over a very low flame. Stir regularly, especially at the end. The mass then becomes thicker and there is a risk that it will burn.
- Add the spices. Season to taste with salt, sugar and possibly a little lemon juice. If you don`t appreciate the chunky consistency, you can also puree the chutney.
- Immediately pour into clean twist-off jars and close the jars. Let cool down standing on the lid.
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