Plum Chutney

Ingredients

• Plums 0 lbs
• Shallot 5 oz
• Bay leaf 2 pieces
• Cinnamon 1 piece
• Clove 5 pieces
• Allspice berries ½ spoons
• Grated Ginger Root ½ spoons
• Brown Sugar 15 oz
• Oranges 1 piece
• Vegetable Oil 0 fl oz
• Cider 10 fl oz

Step-by-Step Guide

Step 1

Thinly slice the shallots. In a large deep skillet, pour in 1 tablespoon of vegetable oil, place it over low heat, and add the shallots. Gently sauté the shallots, stirring occasionally, until they caramelize to a dark golden color (be careful not to let the shallots burn or roast!).

Step 2

Cut the plums in half, remove the pit, and slice them into quarters.

Step 3

Grate the zest from the orange using a fine grater.

Step 4

Juice the orange, pour it into a measuring cup, and add cider until the total volume reaches 450 ml.

Step 5

In the skillet, add the bay leaf, allspice, and the remaining spices, along with the citrus zest and plums. Mix well.

Step 6

Pour in the juice with the cider, add the sugar, set to low heat, and wait until the sugar dissolves. Bring to a boil and reduce the liquid until it reaches a thick syrup consistency.

Step 7

Spoon the chutney into sterilized jars and seal with a lid. Allow the chutney to rest for 2-3 weeks before opening the jar. Store in a cool, dark place for up to 6 months.