Fruity barbecue side dish with a sweet and spicy kick

This mirabelle plum chutney combines fruity sweetness with spicy and slightly hot flavors. It pairs perfectly with grilled meat, poultry, or vegetables, but also tastes especially good with cheese like goat cheese or Camembert.

The combination of mirabelle plums, onions, spices, and vinegar creates an aromatic chutney that can be wonderfully prepared in advance and stored for several weeks.

Ingredients

1200 g mirabelle plums (pitted weight)

2 bananas

500 g onions

3 chilies

2 cloves garlic

250 g brown sugar

100 ml red wine vinegar

50 ml apple cider vinegar

2 tsp salt

1 piece of ginger (approx. 2 cm)

½ tsp cinnamon

2 tbsp curry powder

2 tsp turmeric

Preparation

1. Prepare ingredients

Wash the mirabelle plums, pit them, and quarter them.

Peel and finely dice the onions.

Peel the bananas and cut them into slices.

Deseed the chilies (optional for less heat) and chop finely.

Peel the ginger and grate finely or chop very finely.

Peel the garlic and chop finely or press.

2. Mix ingredients

Add all prepared ingredients along with sugar, vinegar, salt, and spices to a large pot.

Mix everything well and let it sit for about 20–30 minutes to allow the flavors to combine.

3. Cook the chutney

Bring the mixture to a boil.

Then simmer over medium to low heat for about 45–60 minutes until the chutney reaches a thick consistency.

Stir regularly, especially towards the end of the cooking time, to prevent burning.

4. Jarring

Fill the hot chutney into sterilized jars.

Seal the jars immediately and turn them upside down until they have cooled.

This way, the chutney will keep for several weeks in the refrigerator.

Serving

Mirabelle plum chutney pairs perfectly with:

• Grilled meat
• Poultry
• Cheese boards
• Grilled vegetables

It is also delicious as a spread on bread or with sandwiches.