The fantastic thing about chutney is that it is very versatile. It works as a dipping sauce, as a sauce for meats, or even as a gift in a pretty jar with a pretty ribbon around it!
Ingredients for 6 250 ml bottles:
- 35 dkg shallots
- 2,5 kg plums
- 30 dkg brown sugar
- 50 ml balsamic vinegar
- 3 dkg fresh ginger
- 50 g ground cinnamon
- 50 g ground cloves
- 25 g ground white pepper
- 30 g salt
- 10 dkg coconut oil
Preparing the plum chutney:
- Clean and chop the shallots and add to the coconut chiron start frying. When the onions are translucent, add the plums.
- Grate the ginger on top, then add all your spices and seasonings. Cook over a slow heat, stirring constantly, until it thickens and loses about 60% of its volume. If you want a more homogeneous result, puree it with a stick blender while cooking.
- You can add freshly ground chilli pepper to taste, or if you want to be really gourmet, 5 cl plum brandy. For the latter, make sure to burn off the alcohol before adding it to the plums.
- When ready, pour into sterilised jars while still hot and place in a dry container for 2 days.
