Plum chutney
1kg (2lb) plums (weight after stoning) 450g (1lb) cooking apples, peeled and cored 450g (1lb) onions 450g (1lb raisins 175g (6oz) brown sugar 1 tsp ground ginger 1 tsp ground allspice 1/4 tsp each of ground cloves, grated nutmeg, mustard powder and cayenn
1kg (2lb) plums (weight after stoning)
450g (1lb) cooking apples, peeled and cored
450g (1lb) onions
450g (1lb raisins
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175g (6oz) brown sugar
1 tsp ground ginger
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1 tsp ground allspice
1/4 tsp each of ground cloves, grated nutmeg, mustard powder and cayenne pepper
25g (1oz) salt)
600ml (1pint) vinegar
Method
CHOP the apples and onions and mix in a large saucepan or jam pan. Add the plums, chopped into quarters.
Stir in all the remaining ingredients.
Heat slowly until the chutney is boiling, then reduce the heat and simmer until thick, about 40 minutes. Pot into clean warm jars, cover with waxed paper and jam covers as usual, then seal with vinegar-proof lids when cold.
These ingredients make about eight medium-sized jars.
JUDY BROADWAY
