Plum Chutney

I had a whole bunch of plums one year, and wanted a chutney that would sing and dance on my tongue. This is what I came up with, and I think it's pretty darn good. If you can't find keffir lime leaves (at a Vietnamese or Chinese grocery) add the zest of large lime instead.

• Ready In: 1 hr
• Serves: 112
• Yields: 7 250ml jars

Ingredients

• 2  quarts Italian plums
• 3  cups cranberries
• 6  large  jalapeno peppers
• 1  cup  minced fresh ginger
• 1  cup water
• 2  cups sugar
• 1  cup vinegar
• 1  teaspoon cumin
• 1  teaspoon whole cardamom pod
• 12  kaffir lime leaves

Directions

1. Wash, pit and chop the plums.
2. Wearing gloves, stem, seed and chop the peppers.
3. Put the plums, cranberries and peppers in a large kettle.
4. Add the ginger, peeled and grated.
5. Add the water, sugar, vinegar and spices.
6. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
7. Bring to a boil and boil for 10 minutes to sterilize.
8. Simmer the fruit mixture until thickened, about 20 minutes.
9. Remove the keffir lime leaves and cardamom.
10. Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
11. (Generally, boil for 5 minutes.) Boiling water process 15 minutes.