Plum Chutney
Ingredients:
1 kg plums (washed and pits removed)
3/4 kg onions, finely chopped
150 grams big yellow raisins
1/2 tablespoon (or more) of dried red chillie flakes
2/5 ltr (400 ml) vinegar
Process:
A) In a pan, boil all ingredients for 30 min. Seave the cooked fruit and keep the sauce aside in a separate pan.
B) In the remaining pulp of the fruit, add:
400 gr brown sugar
100 gr chinese stem ginger preserved in a pot with sweet
syrup, cut in small pieces
2 teaspoons of salt
2 tablespoons of sharp mustard
1 teaspoon black pepper
1 teaspoon freshy ground nutmeg
2 teaspoons curry powder
2/5 ltr (400 ml) vinegar
Mix all these ingredients
and bring to a boil and let it cook for 30 min
C) Seave the mixture in B) and set the sauce aside. Mix the sauce from A) and B) together in one pan and bring to a boil until it has been reduced to a thick sauce.
D) Pour the chutney into a separate
jar and store in a dry and cool place. It can be preserved for years, preferably in a refrigerator.
Serving suggestions: delicious with cold meats, cheeses or in soups.