Plum Chutney

Recipe by Jenny Sanders
READY IN: 1hr
SERVES: 112
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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