Recipe Archives->Preserving->Plum Chutney 01

Plum Chutney with Cinnamon & Coriander

6 cups chopped purple or red plums
1 cup finely chopped apple
1 cup finely chopped onion
2 cups brown sugar
1 1/2 cups red wine vinegar
1/2 cup chopped prunes or dried apricots
1 Tbsp mustard seeds 
2 tsp dried chili flakes
2 tsp salt
2 tsp cinnamon
2 tsp coriander seeds
shredded fresh ginger, optional
green peppercorns, optional

Prepare the preserving jars.

Combine all the ingredients in your preserving pot.  Bring to a
boil over medium-high heat, stirring occasionally.  Reduce the heat
to medium and simmer, stirring often, for 45-70 minutes, until the
chutney is thick enough to mound on a spoon.

Remove from the heat.  Ladle the chutney into hot, sterilized jars,
leaving 1/2 inch head space.  Wipe the rims clean.  Seal according
to manufacturers directions.  Process the jars in aboiling water
bath for 10 minutes.

Printable version: plum-chutney01.txt.