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


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Royston Crow