Haul from the market: the perfect plum! I used this chutney in many ways: served on a sandwich with camembert, a toast with salami or besides pork trotters with Dijon mustard.
Ingredients (for three jars of approx. 200 g each):
2 tablespoon cold pressed corn germ oil
1 clove garlic
1 kg plum
6 pieces of clove
a pinch of dried chili peppers
Slice the onions, chop the garlic finely and cook them in the oil until soft and translucent. Wash and pit the plums, cut into cubes and add to the onions. In a mortar, grind the cloves and a pinch of dried chili into powder, and add to the plums. Cook for 20 minutes, stirring every 2-3 minutes. Pour into sterilized jars, turn them upside down, cover well and let cool slowly, for a whole day.