This delicious Plum Chutney makes a great side for any meal, great for sandwiches for cheese boards.
Knife and a board
- 1 kg fresh plums stoned
- 3 or 250g shallots or red onion
- 5 cloves garlic
- 2 or to taste birds eye chillies fresh (optional)
- 20 g coriander seeds
- 5 g nigella seeds
- 2 g black pepper
- 2 g cloves
- 5 g dried red chillies (to taste) please adjust to the taste
- 100 g sugar I used brown
- 15 g or to taste salt
- 30 ml vegetable oil
- 30 ml malt vinegar or red wine vinegar
- 200 ml water
Stone all the plums and keep it aside.
Add all the spices except nigella seeds in a Thermomix mixing bowl, toast them on speed 2 on 100 degrees for 4 minutes. Make a coarse powder on speed 8 for 5-10 seconds. Take it out and keep it aside.
In the same mixing bowl, add in the shallots, garlic and chillies. Chop on speed 6 for 10 seconds. Add in the oil and saute for 5 minutes on reverse speed 2 on 120 degrees.
Now add in the plums and all rest of the ingredients. Cook on 100 degrees for 30 minutes, mix it well and cook again on 120 degrees for 20 minutes. Please cook for further 10-15 minutes if the consistency is too watery.
Let it cool completely and store it in a sterilised glass jar. Store it in a refrigerator up to 3 months and in the freezer up to 6 months.