4. sep. 2010


Last Saturday I went to the local farmers market and bought a large amount of quetsch plums for just a few euros. - It's now fall and time for chutneys, so of course these plums were destined to spent the rest of their time in jars with goodies as ginger, raisins, chili and cinnamon.

1 kg Quetsch plums
500 g Cane sugar
2 dL Apple vinegar
35 g Fresh ginger
1 Cinnamon stick
1 Red chili
1 Onion
2 Garlic gloves
1/2 Lemon (juice and zest)
3 Cloves
100 g Raisins

Free the plums from stones and cut into smaller pieces. Finely chop Ginger, chili, onion, and garlic and add all the ingredients to a medium sized pot. Slowly heat up untill the sugar has melted and simmer for 2-3 hours - depending on how thick you like your chutney. 
Add to tightly consealed sterilized glass jars. 

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