Ingredients
- 500 g plums, pitted and coarsely chopped (about 24 small plums)
- 1 cup finely chopped yellow onion (125 g)
- 1 cup dried sour cherries (100 g)
- 1/2 tablespoon mustard seeds
- 1/2 teaspoon freshly grated ginger
- pinch of cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- pinch of cayenne pepper
- 2/3 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (100 g)
Instructions
- In a large saucepan, combine the plums, onion, dried cherries, mustard seeds, ginger, cinnamon, salt, and peppers. Bring to a simmer over medium-high heat, cook for a few minutes then add the sugar. Stir until combined and the sugar has dissolved.
- Reduce the heat to low, cover, and simmer until the chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes.
- Transfer into glass jars with a tight-fitting lid. Refrigerate and use within 2 weeks.