7 August 2014
Another option for what to do with all the fine blue plums hanging from the trees at this time of year here in southern Germany…
Prep. Time: 30 minutes
Cooking time: 35 – 40 minutes
Makes: about 2 kg
Plums, halved and stoned 1 kg
Garlic cloves 2 (or more according to taste)
Ginger, fresh and finely chopped 1 Tbsp
Mustard seeds 1 Tbsp
Ground cumin 1 Tbsp
Paprika 1 Tbsp
(Chilli, fresh and finely chopped 1 tsp – optional)
Red wine vinegar 500 ml
Sugar, light brown 500 g
Salt 2 tsp
1. Place all the ingredients EXCEPT THE SUGAR in a large saucepan and mix together well. Bring to the boil slowly, then reduce the heat and simmer (covered) for about 15 minutes until the plums have softened.
2. Add the sugar and the salt and stir until the sugar has dissolved. Bring up to the boil and boil, uncovered, for about 30 minutes until thick and pulpy. Stir every now and again to make sure it does not catch on the bottom of the pan.
3. Place in sterilised jars, seal immediately and store in cool, dark place where your chutney will keep for months.
What to use it for?
– Enjoy with a cheese platter or a ploughman’s lunch
– Mixed into some cream cheese as a dip
– Dilute with a little red wine and use to make braised red cabbage…
… for example.