On my last visit to the market the plums just looked too pretty so that in a food shopping spree I bought 2000g …
The first thing I made from these plums was plum goulash, but that only reduced the 2000g by 400g so there was still plenty of plums left to be made use of. And what’s better than jams, jellies and chutneys in order to make use of large amounts of fruit?
(fills 4-6 small preserving jars)
400 g red onions
250ml red wine (+ plum puree to taste) or plum wine
100ml balsamic vinegar
100g raw cane sugar
1 ts Dijon vinegar
1 ts curry
½ ts ground cilantro
1 ts ground cinnamon
1 ts salt
one pinch of ground chili
4 cloves of garlic, grated
250g gelling sugar, 2:1
freshly ground pepper to taste
1. Wash, dry and pit the plums and cut them into small pieces. In a bowl, weigh 1kg of the cut plums.
2. Peel and pit the apple, weighing 150g of the cut apple in a bowl.
3. Peel the onions, cut them into thin rings and weigh 400g of the cut onions in a bowl.
4. Transfer the onions into a big pot, add ingredients no. 4-13, bring to boil and let simmer for about 20-25 minutes.
5. Add apple and plums, stir well, bring to boil and let simmer for another 20 minutes.
6. Add the gelling sugar and stir well to prevent from scorching.
7. After about 5 minutes check on the chutney’s texture (mine was still very liquid so I transferred the chutney into a sieve, straining the liquid into a bowl for later use in sauces).
8. Season to taste with salt and pepper.
9. Transfer the chutney into clean preserving jars, twist the lids firmly and turn the jars upside down for about 5 minutes to vacuum seal them.