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