for 4 x 300 ml
- 4 cups
- 1 ¼ inches
fresh Ginger root
- 3 cups
- 3 tablespoons
- 1 ¼ cups
- 1 cup
Wash, halve, stone and dice the plums. Peel the ginger. Finely dice the shallots and ginger.
Heat the oil and sweat the shallots and ginger until translucent. Then add the plums and sweat briefly. Add the brown sugar and stir until dissolved. Add seasonings to taste. Now add the vinegar and cook for about 40 minutes, stirring occasionally, until soft and thick.
Check the seasoning. Pour the chutney into prepared jars and seal well. Stand the jars on their heads and leave to cool.
Tear the bread into pieces and top with a little cheese and chutney. Serve.