Plum Chutney

Name: Plum Chutney
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g purple prunes; 3 Shallots; 1 Apples, e.g. Boskop; 1 walnut-sized piece of ginger root; 1 small red chili pepper; 2 TABLESPOONS Oil; 1 TEASPOON Cumin seed; 1 TEASPOON Mustard seed; 100 g demerara sugar; 150 ml Red wine; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp ground cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g purple prunes
3 Shallots
1 Apples, e.g. Boskop
1 walnut-sized piece of ginger root
1 small red chili pepper
2 TABLESPOONS Oil
1 TEASPOON Cumin seed
1 TEASPOON Mustard seed
100 g demerara sugar
150 ml Red wine
3 TABLESPOONS Red wine vinegar
7-10 Tbsp ground cinnamon
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash, halve and stone the plums. Cut plum halves into small cubes. Peel shallots and cut into small cubes. Peel, quarter and core the apple. Halve apple quarters lengthwise and cut into thin slices.
2
Peel and finely chop the ginger. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely.
3
Heat the oil in a pot. Sauté shallots, chilli, garlic, cumin and mustard for 1-2 minutes. Add plums, apple, sugar, red wine and vinegar and cover and stir occasionally about 30 minutes.
4
Season the chutney with cinnamon, salt and pepper. Pour hot chutney into clean, hot rinsed and well sealed glasses. Close them and let them cool down. Serve with crackers and cream cheese.