Plum Chutney

Dice the plums into 1–2 cm cubes, finely slice the onion, grate the ginger, and press the garlic. Place everything into a heavy-bottomed saucepan.

Add the sugar and salt, and pour in the vinegar. Let it sit for 10–15 minutes so the plums release their juices.

Place over medium heat and bring to a boil, then reduce the heat to low and simmer uncovered for 40–60 minutes, stirring occasionally.

20 minutes after boiling starts, add all the spices (chili, black pepper, cinnamon). Stir well and continue simmering until it reaches the desired consistency—the mixture should look like a thick jam.