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🍽️ Spicy Plum Chutney

22 kcal · 30 min · 4 servings

Ingredients

• 150 g shallots
• 20 g ginger (1 piece)
• 1 red chili pepper
• 2 oranges (1 of them organic)
• 3 star anise
• 500 g ripe plums
• 50 g brown sugar
• salt
• 1 tbsp balsamic vinegar (if necessary, a little more)

Instructions

1. 1. Rinse screw-top jars (for a total capacity of 750 ml) along with their matching lids with boiling water and let them drain upside down on a kitchen towel.
2. 2. Peel the shallots, halve them, and cut them into thin wedges.
3. 3. Peel the ginger and chop it finely.
4. 4. Wash the chili pepper, cut it lengthwise, remove the seeds, and rinse it again if necessary.
5. 5. Cut the chili pepper crosswise into thin strips.
6. 6. Rinse the organic orange thoroughly with hot water and dry it.
7. 7. Peel half of the orange thinly using a vegetable peeler.
8. 8. Cut the orange peel crosswise into thin strips (julienne).
9. 9. Halve both oranges and squeeze out the juice.
10. 10. Measure out 200 ml of orange juice.
11. 11. Place the orange juice, shallots, ginger, chili, orange peel strips, and star anise in a pot.
12. 12. Bring the mixture in the pot to a boil.
13. 13. Reduce the heat to low, cover the pot, and let the mixture cook for 15 minutes.
14. 14. Meanwhile, wash the plums and let them drain.
15. 15. Halve the plums and remove the pits.
16. 16. Cut the plums into thin wedges.
17. 17. Add the plums and sugar to the mixture in the pot.
18. 18. Bring the mixture back to a boil.
19. 19. Cover the pot, reduce the heat to low, and let the mixture cook for another 10 minutes.
20. 20. Remove the star anise from the chutney.
21. 21. Season the chutney with salt and vinegar to taste.
22. 22. Fill the chutney immediately into the prepared jars.
23. 23. Seal the jars and turn them upside down.
24. 24. Let the jars stand upside down for 5 minutes.
25. 25. Turn the jars right side up again and let them cool down.

Nutrition per serving

• kcal: 22
• Protein: 0 g · Fett/Fat: 0 g · Carbs: 5 g