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Cooking
Harvest Your Plums, Skip the Slivovitz, and Make Chutney Instead
· 5 servings
Melt the lard and fry the onion
Get a large non-stick pot heating on the stove. Add the lard and let it melt. Fry the onion, sliced into half-moons, in the fat 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. Add the apple cider vinegar. If you like your chutney tangier, add more vinegar; for a milder flavour, 1 dl is enough.
Boil off the vinegar
Bring to a rapid boil to cook off some of the vinegar and its sharp bite. 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 if you like, sterilise them in the oven.