Yellow Plum Chutney with Lavender
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg plum (s), yellow
- 500 g onion (s)
- 4 cloves garlic
- 1 tablespoon lavender flowers, dried
- 3 tablespoon rosemary
- 2 tablespoon salt
- 1 tablespoon black pepper from the mill
- 1 teaspoon cayenne pepper
- 2 lime (s), untreated
- 500 g suar
- 1 liter vinegar, (honey vinegar or mild white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Wash and core the yellow plums - then dice. Peel and finely dice the onions and garlic cloves.
- Rub the peel of the limes and then squeeze out the juice.
- Put all ingredients in a large saucepan and bring to a boil. Turn down the heat and reduce to a low heat. This can take up to 3 hours. Stir regularly, stirring frequently at the end. There is a risk that it will burn.
- Fill into jars while still hot and close immediately. Let cool standing on the lid.
- The plum kernels can be prepared for a liqueur according to the Herta recipe.
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