2 inch long fresh ginger root sliced into thin slices
1 Tbsp black mustard seeds
1/2 Tbsp grind coriander
1/2 Tbsp grind cumin
1 Tbsp allspice
1 Tbsp pink Himalaya salt
1 cup water
2 cups apple cider vinegar (I only used 1 cup)
1 cup raw sugar
Instructions
1. Wash the plums and cut into quarters. Remove the stalks and
stones.
Put plums, onions, raisins, garlic, ginger and chili in a large pot. Add
water, allspice, cumin, coriander, and salt. Mix well and bring it to
boil.
2. Reduce the heat. Cover the pot and stew on a small heat for about
30 minutes. Stir with a wooden spoon every few minutes.
3. Add apple cider vinegar and raw sugar. Stir again and stew for
another 30 minutes or so until the liquid is gone.
4. When your chutney is ready transfer it into perfectly clean glass
jar. Let it cool off and close tightly with a lid.
Store in a dark, cool place. Refrigerate after opening.
Originally Submitted
10/6/2018
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