Plum chutney
You often see plums used as a cake topping or as the base for plum butter. But you can also discover the potential of this blue-violet subspecies of plum in a delicious plum chutney. The next time you pick up some plums at the store, consider turning some of them into homemade chutney. Filled into several smaller jars, it makes a perfect homemade gift from the kitchen for friends and family. Homemade Plum Chutney without Added Sugar Plum chutney goes particularly well with French goat cheese. But its sweet and sour aroma also works its magic with other types of cheese. For the ultimate autumnal indulgence, put together a fine selection of cheeses and complement them with fresh figs, for example. The best accompaniment is crispy bread, creamy butter, and the homemade plum chutney – a true culinary delight!
Instructions
- Wash the plums, halve them, and remove the pits. Chop them and the dried plums into small pieces and put them in a saucepan.
- Chop the ginger, chili, and onions into pieces and mince them using a food chopper. Add them to the plum and dried plum mixture.
- Add the red wine vinegar, mustard seeds, and Gelling Xucker, then bring everything to a boil over high heat for about 5 minutes.
- Then, simmer over medium heat for 25 minutes.
- Pour the chutney into 3 hot, rinsed screw-top jars and seal them. Let the chutney cool down and infuse for 1 week. Store in a cool and dark place.