900g wild plums/damsons/eating plumsI/2 lemon quartered lengthways and sliced fine
100g dried sultanas
120g of soft brown sugar, depending on how sweet your wild plums/damsons/eating plums are.
60g of tamaring block
(soaked for 20 minutes in a mug of boiling water then seive and reject the seeds). I added the tamarind infused water to the chutney too. You can used two tablespoons of tamarind paste as an alternative.
3/4 stick of cinnamon
3 large cloves of garlic chopped fine
2dl Apfelessig1/2 tsp of ground paprika
1,5 tsp of salt
(1 tsp of allspice powder/berries)
1 piece of fresh ginger
1 small hot birdseye chillies (seeds removed) chopped fine
5 black peppercorns1 heaped teaspoons of yellow mustard seed
Stone the plums and if big enough cut into slices.
Place all ingredients in a large heavy bottomed (non reactive) saucepan and bring slowly to a gentle boil. Turn the heat down immediately and simmer very gently (tiny bubbles just breaking the surface on the lowest heat) for at least five hours until the mixture has broken down and thickend.
Stir from time to time and more towards the end. If your simmering point is higher than ours, your chutney will be ready sooner. Take a peek every half hour or so. The chutney will thicken as it cools.