Dreesch7 prepares a plum chutney for us
A versatile recipe from Christiane, host of Dreesch7
Since we usually have more plums and plums than we can process, the majority goes to the schnapps distiller. But a small part remains for the small and fine delicacies that accompany you wonderfully through the dark winter. With sweetness and acidity, fruit and spices, they are always a great component for different dishes [email protected]Dreesch7. Our award-winning [email protected] including a 5-course menu takes place once a month in a small, exquisite group. Here we serve our guests the finest ingredients from our region in a cozy evening atmosphere.
Ingredients for the plum chutney:
- 1 kg of plums
- 1 tbsp ginger
- 2 1/2 tbsp cranberries or raisins (dried)
- 100 ml of good white vinegar
- 100 g of brown sugar
- 1 chili pepper
- 1 cinnamon stick
- 2 cloves
- 2 bay leaves
- 1 tsp coriander seeds
- 1 TL curry powder
- 1/2 teaspoon freshly ground black pepper
- 2 cardamom pods, crushed
Preparation:
1. Wash the plums, cut in half, stone and cut into large pieces. Ginger peel and finely chop.
2. Caramelize the sugar in a saucepan. Deglaze with the vinegar and reduce until almost all of the liquid has boiled away. Add the plums and fry them. Add ginger, fruits and spices and cook at high temperature until there is hardly any juice left in the pot. Reduce the heat and let it steep for another 5 minutes. Remove the cinnamon stick and bay leaf, fill into glasses and close.
Finally, a few more tips:
The plum chutney should steep for about 10 days. Store in the refrigerator after opening.
The chutney tastes wonderful with grilled meats, roasts or even with baked cheese or vegetarian dishes such as celery schnitzel. You can also try it with vanilla ice cream as a dessert.
In Dreesch7 let's make sure that the chutney always has a place of honor in the kitchen. Now I wish you a good appetite and hope that the chutney will soon find a small place in your fridge.
- Christiane
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