Summary

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

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Instructions

1. Stone and halve the plums. Mix well with sugar and salt and let stand overnight.
2. 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.
3. 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.
4. Immediately pour into clean twist-off jars and close the jars. Let cool down standing on the lid.