For the plum chutney, put the plums, onion, garlic, pepper, ginger, mustard, salt and cloves in a pot and heat while stirring. Stir until the liquid comes out.
Then lower the temperature and simmer gently for about 30 minutes until the plums are soft. Then add vinegar and sugar. Meanwhile, continue stirring.
Then add some ginger syrup to taste. Then let the chutney simmer gently until it has a thick consistency (may take about 2 hours).
Stir constantly, because it burns very easily! Then pour into sterile jars, twist tightly closed and turn upside down for about 10 minutes and let sit.
Then invert and let rest in a cool, dark place for about 4-6 weeks. During this time the taste of the plum chutney will develop!
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