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Blommechutney med vanilje og ingefær - Opskrift på blommemarmelade
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Plum chutney with ginger and vanilla

An easy plum chutney recipe – perfect for the cheese board.
Course Side dish
Cuisine Danish
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 450 g plums
  • 180 g granulated sugar
  • 1 vanilla pod
  • 2 tbsp apple cider vinegar
  • 1 tsp freshly grated ginger

Instructions

  • Rinse the plums thoroughly and cut them into small dice, discarding the stones.
  • Halve the vanilla pod lengthways, scrape out the seeds and mix them with a little of the sugar.
  • Put the plums, sugar, ginger, apple cider vinegar, vanilla seeds and the empty vanilla pod in a saucepan.
  • Bring to the boil, then simmer over a medium heat for about 15-20 minutes, until the plums are tender and the juices have reduced. The chutney should be neither too thin nor too thick.
  • Remove the empty vanilla pod and pour the chutney into a scalded, sterilised jar (rinsed with Atamon, a Danish liquid preservative, if you like), then store in the fridge.