Plum Chutney

Still having a surplus of plums after plum crumble and plum jam, and as I love chutney I decided to try something I have never tried before, and so my plum chutney was born.

3lb plums half and stoned
2 apples cored and chopped
2 onions peeled and chopped
15oz cider vinegar
1 tablespoon mixed spice
1 tablespoon cinnamon

in the pan go the ingredients

1 teaspoon mustard pepper seeds (from home grow mustard)
12oz white sugar
6 oz raisins


Put everything into a large pan and heat, stirring gently until sugar dissolves. Bring to the boil and then simmer for an hour until soft and thickened.

cooked ready to jar up

I sterilised 6 jam jars for 30 mins in sterilising fluid and then placed into a heated oven at 100 0c to warm ready for the chutney.

Poured chutney into glass jars, covered with wax discs from jam kit and once cold sealed with cellophane discs from jam kit. Store for a minimum of a month, but the longer you leave it the better.