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Ingredients:
3lbs (1350g) plums
1lb (450g) of apples (cored but not skinned). Chopped fine
1 lb (450g) onions chopped fine
10½ ozs (300g) dried apricots (chopped at least into eight)
7 ozs (200g) dried raisins
1lb (450g) of soft brown sugar
2 large cloves of garlic chopped fine
¼ tsp of cayenne pepper
2 tsp of salt
1 tsp of allspice powder
1 tsp cinnamon powder
1 tsp ground ginger
1½ pints (750 ml) of white wine vinegar
1 small hot chilli
2 tsp of balsamic vinegar
5 juniper berries
10 black peppercorns
Method:
- Stone the plums and if big enough cut into slices.
- Chop the apples, onions, raisins and apricots.
- Place all ingredients in a large heavy bottomed saucepan and bring slowly to a gentle boil. Turn the heat down immediately and simmer very gently (tiny bubbles just breaking the surface on the lowest heat) for approx 2½ hours until the mixture has broken down and thickens.
- Stir from time to time and more towards the end. The chutney will thicken as it cools.
- When ready pour into sterilised jars and cover with plastic lined metal lids
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