Plum chutney

PUBLISHED: 11:37 20 September 2007 | UPDATED: 15:16 12 May 2010

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

175g (6oz) brown sugar

1 tsp ground ginger

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

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