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Plum Chutney
- Yield:
6-8
jars - Difficulty
Easy
Published 2003
A highly-spiced chutney, best stored for at least six months to allow the flavours to mature. After two years the flavours grow and mellow with unique results.
Ingredients
1½ kg 3 lb 2 2
Method
Heat jars.
Making
Put the plums, onions, apples, ginger, cinnamon, allspice, salt and vinegar into a pan and cook gently, stirring regularly, for half an hour. Add the sugar and simmer to the consistency of thick jam. Stir regularly to check for burning.
Potting
Spoon the chutney into sterilised
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