Prune Chutney

Posted on 1 min read
The velvety Swiss plums are here! And, aren’t they just the best this year! Besides enjoying them fresh, you can also capture their goodness in a jar with this delicately spiced chutney. This is another way to preserve the taste of summer fruit besides making a jam. The chutney works very well on the side with cheese and crackers, roast meats and of course Indian dishes.   Chutney Zwetschgen
Zwetschgen Chutney
Plum Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 medium jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 medium jars 10 minutes
Cook Time
20 minutes
Zwetschgen Chutney
Plum Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 medium jars 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 medium jars 10 minutes
Cook Time
20 minutes
Ingredients
Servings: medium jars
Units:
Instructions
  1. Wash the plums, slice in half and remove the stone. You can then further slice them into quarters.
  2. Put everything together in a pot and give it a good mix. Cook on medium heat for about 20 minutes or until your fruit have become a pulp and deconstruct. Stirring well at regular intervals.
  3. Pour into sterilized glass jars when hot and seal the lid tight.
Recipe Notes

You can try this recipe with any summer fruit you like.

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