How to make Plum Chutney

Prep: 30 mins

Cook: 1 ¾ hours
Quantity: 6 jam jars

2 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cumin
1 tsp cayenne pepper
1 fresh red chilli pepper, finely chopped
2 cloves of garlic, crushed
1 large onion (200g), chopped
910g (2lbs) cooking apples, peeled & cored
910g (2lbs) plums, stoned & chopped
56g (2oz) sultanas
450g (1lb) granulated sugar
450g (1lb) brown sugar
285ml (½ pint) cider vinegar
60g butter

1  Heat the butter in a large saucepan, add the garlic and ginger and cook for 1 min.
2  Stir in the onion, cardamom, cumin and chilli. Cook slowly until the onion and chilli are soft but not browned.
3  Add the apples, plums, sultanas, cayenne pepper, cider vinegar, and both the granulated and brown sugar. Stir over heat, without boiling, until the sugar is dissolved.
4  Bring slowly to the boil, and simmer uncovered, stirring occasionally for 1 ½ hours, or until the pickle has thickened.
5  Spoon the pickle into hot sterilised jars, and seal when cold.
6  Store in a dark place for about 6 months; refrigerate after opening. Decorate the jar tops with a fabric circle, tied with raffia, and then use our downloadable jam pot labels and pot toppers to finish the jars.