- 1 KG
PLUMS, stoned and quartered
- 750 GRAM SUGAR
- 1/2 TEASPOON CINNAMON
- 1/2 TSP GINGER POWDER
- 1/2 GLASS RED PORT WINE
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- 300 GRAM ELDERBERRIES,
de-stemmed
- 1 APPLE, peeled and cubed
- 2 TBSP SUGAR
- 1/2 CUP VINEGAR
- 2 BOLLS PRESERVED GINGER, cut
- 1/2 ONION, chopped
- 1 RED PEPPER, chopped
- 1/2 TSP CINNAMON POWDER
- 1/2 TSP PIMENTO POWDER
- 1/2 TSP SALT
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Bring the plums to
the boil with 2 tablespoons of water, the cinnamon and the ginger powder
and cook 15 minutes on medium heat, stir well. If the peels are still
tough (this depends on the plum variety), you may want to puree the
mixture, but taste it first as it is not always necessary. Add the sugar
and cook 10 minutes more, keep stirring. Add the port wine and put the
jam in glass jars.
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Put all ingredients
together and bring the mixture to the boil. Simmer for half an hour,
stir regularly. Put the chutney in glass jars and wait for 2 weeks before
using the chutney.
Chutney comes from the Indian "chatni",
which means "strongly spiced". Normally, it is made out of fruit pieces,
vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard
with cheese.
Relish is Or less the same as chutney; the cooking time
may be a bit shorter though. Therefore, chutney is normally softer and
the sugar may be caramelized.
Salsa has most probably an Aztec Indian
background and is made of tomatoes and chillies as main ingredients.
Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.
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