Plum and bilberry chutney with ginger

Ingredients

• 700 g of peeled, pitted, and chopped blue plums
• 200 g of peeled red onions
• 50 g of peeled and chopped garlic
• 100 g of bilberries
• 120 g of dark brown sugar
• 65 ml of apple cider vinegar
• 1/4 cup of mustard seeds
• 1 tablespoon of freshly peeled and grated ginger
• 1 tablespoon of salt
• 1 teaspoon of hot pepper

Wash and sterilize the jars.

Briefly blanch the plums, remove the skin and seeds, then cut them into quarters.

Peel the onions and chop them into irregular pieces, then mince the garlic into thin slices.

Place all the ingredients in a pot and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the mixture has reduced by a third and is thick and syrupy. If necessary, reduce the heat after 30 minutes and continue cooking for 5 to 10 minutes.

Fill the jars, close them, pasteurize them, and store them in a cool, dark place.