SILJA LUIDE
Author

Spicy Plum Chutney

  • 1 kg plums
  • 3 medium onions
  • 50 -100 g dried raisins and/or cranberries
  • 1 tsp ground ginger
  • 1 tsp black mustard seeds
  • 1 tsp ground paprika
  • 1 tsp chilli flakes
  • 3 dl red wine vinegar
  • 400 g jam sugar
  • 1 heap teaspoon of salt
Half the plums, remove the stone and cut into small pieces. Dice the onions. Cut the raisins or cranberries into smaller pieces (coat the knife in oil first). Add all the ingredients, except the sugar and salt, into a large pot and mix. Slowly bring to a boil, reduce the heat, cover and allow to simmer for about 20 minutes, until the plums have softened. Continue to simmer without the lid for 10-20 minutes until the plum pieces start to fall apart. Add sugar and salt, mix until they dissolve. Bring to a boil again and simmer on low heat for another 10 minutes mixing every once in a while. When the jam is starting to thicken remove from heat. Be careful to not simmer it for too long, it will continue to thicken as it cools.
Transfer the jam into sterilised jars and allow the flavours to develop for at least two weeks before eating.