Ingredients - makes about 6lb
| 3lb plums or damsons | 1lb cooking apples |
| 3 largish onions | 3 garlic cloves |
| 2 heaped teaspoons ground ginger | 1lb seedless raisins |
| 1lb dark soft brown sugar | 1lb Demerara sugar |
| 2 pints malt vinegar | 2 cinnamon sticks |
| 2 tablespoons salt | 1oz allspice berries |
| 1 dessertspoon whole cloves |
Method
- Wash and dry fruit. Stone Plums or stew damsons and remove stones.
- Core and mince unpeeled apples and add to pan. Mince and add onions.
- Crush garlic and add with ginger, raisins the sugars and vinegar.
- Sprinkle in salt and stir thoroughly.
- Tie cinnamon sticks, allspice and clove into loosely formed muslin bag and hang from handle of pan.
- Bring everything to the boil then lower the heat and simmer for 2-3 hours, stirring to prevent sticking to the bottom.
- When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, it is ready. It will thicken more when cooled.
- While still warm pout into washed, warmed and dry jars. Cover with waxed discs and seal with screw lids.
- Label when cold and store in a cool, airy cupboard. Leave to mellow for at least 3 months.
A food processor can be used instead of a mincer.
