- 1 kg plums
- 3 shallots
- 100 g butter
- 200 ml vinegar
- 200 g sugar
- 5 g salt
- 25 g fresh ginger
- 5 g four-spice powder (Quatre-épices)
1. Pit and quarter the plums. Peel and chop the shallots and sauté them in butter in a saucepan. Add the plums. Sprinkle with sugar and deglaze with vinegar. Peel the ginger, chop it finely and add it. Add salt and spices as well and simmer for 1 hour, stirring regularly.
2. If desired, the chutney can be finely pureed.
The four-spice powder (Quatre-épices) is a traditional spice mixture of pepper, cinnamon, nutmeg and cloves