Mirabelle chutney with bay leaf

Method

Sterilize the empty jars in the preheated oven at 140 degrees for 10 minutes. Wash and core the mirabelles. Coarsely crush the coriander and fennel seeds with a mortar. Heat the olive oil in a large saucepan. Add the chopped chillies and the spices and heat for about 1 minute while stirring.

Add the finely cut mirabelles, the sugar, the vinegar and the bay leaves and simmer gently at low temperature.

Add 3 tablespoons of the brew to a cup, mix with the locust bean gum and put back into the pot. Cook for another 20-30 minutes until a syrupy chutney is formed. Do not forget that it gets even firmer when it cools down. Put the chutney in the sterilized jars and store in a cool place.

Ingredients

For 1,5 liter (about 4 glasses, each 400 g)

• 2 ½ tbs Rapunzel olive oil, extra virgin
• 1 ½ tbs coriander seeds
• 1 ½ tbs fennel seeds
• 2 chili peppers, gutted and minced
• 2 kg mirabelles, washed and gutted
• 500 g Rapunzel Rapadura whole caner sugar
• 600 ml Rapunzel white wine vinegar
• 5 bay leaf
• 1 tps Rapunzel locust bean gum