Once cooked and bottled, this chutney is best left for two weeks for the flavours to develop well. It is delicious served with cold meats.

Ingredients

  • 1.5kg dark plums
  • 2 cloves garlic
  • 400g onions
  • 750g sugar
  • 500ml vinegar
  • 2 teaspoons salt
  • 1 teaspoon grated fresh green ginger root
  • juice of 1 small lemon
  • 1 teaspoon ground allspice
  • 1 teaspoon yellow mustard seed

Method

Wash the plums and place in a large pot. Peel and chop the onions and garlic and add to the plums. Add the rest of the ingredients. Bring to the boil over a medium heat, stirring often.

Boil for 1 to 1½ hours or until a chutney-like consistency is reached. You will need to stir the mixture quite frequently, particularly as it starts to thicken.

Pour into warm sterilised jars and seal immediately.

Yield: about l litre.

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