Method:
Stir mustard seeds and coriander seeds in
small dry skillet over medium heat until
seeds darken slightly and begin to pop
(about 5 minutes). Transfer seeds to heavy
large saucepan.
Add plums, brown sugar, vinegar, onion,
chilli, cinnamon sticks and coarse salt. Stir
over medium heat until sugar dissolves. Increase heat to medium-high and bring to
boil. Reduce heat to medium-low and simmer until liquid is thick and syrupy and mixture is reduced to about 3 litres, stirring
frequently (about 55 minutes).
Ladle mixture into 8 hot clean glass jars,
leaving 1cm space at top of jars. Remove air
bubbles. Wipe jar threads with clean damp
cloth. Cover with hot lids and apply screw
bands. Process jars in pot of boiling water
15 minutes.
Cool jars completely and store in a cool
dark place up to 1 year.
Recipes provided by chef Susina Jooste, the
director of The Private Hotel School. For further information about short courses or full
time qualifications in food or hospitality
management, contact Susina at
[email protected] or visit their
website: www.privatehotelschool.co.za
Creating own special labels not only distinguish your products’, it also reminds users to come back for
more. Ask for help if you’re not proficient with design work – let the content of the jar be your speciality.