Ingredients
2 lbs plums, pitted and quartered
2 large Bramley apples, peeled, cored, and cut into small cubes
1 lb onions, peeled and finely chopped
3 garlic cloves, peeled and crushed
1 inch fresh ginger, peeled and grated
400 ml red wine vinegar
1 lb brown sugar
1 tsp chili flakes
1/2 tsp salt
Instructions
Place all the ingredients in a large heavy saucepan.
Heat the contents slowly until boiling point is reached.
Turn the heat down until a consistency slow simmer point is reached.
Cook for at least 1 hour but no more than 3 hours. Check on it every 30 minutes and stir occasionally.
Towards the end of the cooking time store the chutney more to ensure that nothing sticks and burns at the bottom. It will thicken when it cools.
Pour into sterilized container and seal with airtight lids.
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