Prep 15 mins
Cook 1 hr 15 mins
Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find white malt vinegar, feel free to use brown malt vinegar.
- 2 lbs plums (weight when stoned or pitted)
- 1 lb apple (weight when peeled and cored)
- 1 lb onion
- 2 garlic cloves
- 2 1⁄2 cups white malt vinegar, divided
- 1⁄2 teaspoon ground mixed spice
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 1⁄4 cups sultanas (golden raisins)
- 2 1⁄2 cups brown sugar
- salt & freshly ground black pepper, to taste
- cayenne pepper (pinch)
- Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
- Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
- Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
- Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
- Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
- Add salt and pepper to taste, then spoon into the hot jars and seal down.
A very good brew. Tasty but not too hot and spicey. i sed brown malt vinegar. Not sure about white malt vinegar - is there such a thing?