Blommechutney

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.

Ingredients

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

Directions

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. 

Mangochutney

Home made mango chutney completes almost every indian meal - but is also good instead of regular marmelade with blue cheese.

Ingredients 
1 Mango
150 g Sugar
1 1/2 dL Vinegar
1 1/2 dL Water
3 cm Ginger
2 Garlic gloves
1/2 tsp Cayenne pepper
1/2 tbs Mustard seeds
4 Cloves

Directions
Finely chup up ginger and garlic. Also chup up the mango, but in slightly larger pieces than the ginger and garlic. Heat up a large sauté pan and fry cayenne pepper, cloves, and mustard seeds for 2 minutes. Add ginger and garlic and fry for another 2 minutes before adding mango, sugar, vinegar, and water. Simmer at low heat without lid for apprimately 30 minutes, transfer to a hot sterile glass jar and seal.