Prune Chutney

The velvety Swiss plums are here! And, aren’t they just the best this year!

Besides enjoying them fresh, you can also capture their goodness in a jar with this delicately spiced chutney. This is another way to preserve the taste of summer fruit besides making a jam.

The chutney works very well on the side with cheese and crackers, roast meats and of course Indian dishes.

Plum Chutney

Votes: 1 Rating: 5 You: Rate this recipe!

Rezept drucken

• CourseSide
• CuisineAll-time Classic, Indisch, Vegan, Vegetarian

Servings	Prep Time
4 medium jars	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 medium jars 10 minutes

Cook Time 20 minutes

Plum Chutney Votes: 1 Rating: 5 You: Rate this recipe! Rezept drucken CourseSide CuisineAll-time Classic, Indisch, Vegan, Vegetarian Servings Prep Time 4 medium jars 10 minutes Cook Time 20 minutes Servings Prep Time 4 medium jars 10 minutes Cook Time 20 minutes

Ingredients

• 1 kg plums
• 1 kg pectin sugar
• 2 cloves garlic crushed
• 1 thumb freshly grated ginger
• 2 sticks cinnamon
• 3 pods cardomon
• 3 cloves
• 1 bayleaf
• 1 teaspoon chilli flakes (optional)
• 1/2 cup vinegar
• 1 pinch salt

Servings: medium jars

Units:MetrischImperial

Instructions

1. Wash the plums, slice in half and remove the stone. You can then further slice them into quarters.
2. Put everything together in a pot and give it a good mix. Cook on medium heat for about 20 minutes or until your fruit have become a pulp and deconstruct. Stirring well at regular intervals.
3. Pour into sterilized glass jars when hot and seal the lid tight.

Recipe Notes

You can try this recipe with any summer fruit you like.