Harvest Your Plums, Skip the Slivovitz, and Make Chutney Instead
·Melt the lard and fry the onion
Heat a large non-stick pot on the stove. Add the lard and let it melt. Fry the onion, cut into half-moons, in the melted lard until golden.
Add the spices and plums
While the onion is frying, pit the plums. Once the onion is golden, add the spices and cook together for two minutes until fragrant. Add the plums. Cook everything together for half an hour, stirring occasionally.
Add vinegar for a sharper tang
If the plums start sticking, add a splash of water and lower the heat. Stir in the apple cider vinegar. If you like your chutney tangier, add more vinegar; for a milder taste, 1 dl is enough.
Boil off the vinegar's sharpness
Bring to a hard boil to cook off some of the vinegar and its sharp edge. Season with salt, stirring constantly. Sprinkle in the sugar and stir until dissolved. You can keep simmering gently for another ten to fifteen minutes if you like.
Fill the jars
Spoon the chutney into jars, seal with lids, and sterilise in the oven if you like.
