Plum Chutney

Ingredients

• 1600 g red plums
• 1 Green Chili Pepper
• 60 g ginger (1 piece)
• 4 tbsp tamarind paste
• 100 ml white wine vinegar
• 2 tsp black mustard seeds
• 1 pinch cinnamon
• 2 cardamom pods
• 1 tsp salt
• white pepper to taste
• 500 g gelatin sugar (3:1)

Instructions

1. 1.

   Rinse 4 screw-top jars (400 ml each) and matching lids with boiling water, then dry upside down on a kitchen towel.

2. 2.

   Wash the plums, halve them, remove pits with a knife, and cut the flesh into small pieces.

3. 3.

   Halve the chili pepper, deseed it, wash thoroughly, and finely chop.

4. 4.

   Peel the ginger and grate finely. Break open the cardamom pods and crush the seeds with a mortar or the back of a knife.

5. 5.

   Combine plums, chili, ginger, and cardamom in a pot with the remaining ingredients and let steep for 30 minutes.

6. 6.

   Then stir and bring to a boil over medium heat; simmer while stirring constantly for 4 minutes until bubbling.

7. 7.

   Pour the hot chutney into the prepared jars and seal with lids. Leave upside down for 5 minutes, then stand upright. (When sealed and stored in darkness it keeps about half a year.)