The perfect last touch for grilled meats or cheese? We got it! This plum chutney, with a slightly spicy taste thanks to dried chilli flakes and ginger, is the ideal way to use plums when they are in season. So before you put them in jars to store, try this. recipe first.
TIP: This chutney is also delicious in feta sandwiches.
Nutrition (1 serving)
- 1 317 kcal
- 310,1 g carbohydrates
- 3,4 g fats
- 6,4 g protein
Per 1 portion
- 500 g plums
- 200 g cane sugar
- 150 ml apple cider vinegar
- 1 onion
- 2 cloves garlic
- 50 g raisins
- tsp salt
- 1/2 tsp pepper
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- pinch chilli
Instructions
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Wash, destone and chop the plums into small pieces. Peel and finely dice the garlic and onion.
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In a deep frying pan or a saucepan, heat up a small amount of oil on medium heat and fry the onion and garlic. Add the plums and sugar, mix well and cook for five minutes.
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Add the apple vinegar, raisings, salt, pepper, cloves, cinnamon, ginger and chilli.
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Leave the mixture to simmer until it reduces and gets the colour of chutney (about 45 minutes). Stir continuously.
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When the chutney has the desired consistency, take it off the heat and leave it to cool down for a bit.
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Pour the hot chutney into sterilised jars and close them. Store it in a cool and dark place. Once opened, keep it in the fridge and use it within two weeks.
