Spicey Plum Chutney

I love plums! They are bursting with so much flavour and are delicious to use whether it be in a marinade, jam, chutney, sauce or some other delight.  I love their rich colour.  This Easter weekend Andrew and I decided to use some of this gorgeous fruit and this is what we made first.  Our Granny Smith apples were coming in just in time too.

Ingredients

1.5 kgs of plums

500 grams of apples (preferably Granny Smith)

1 large onion

5 cloves of garlic

1 litre of white vinegar

750 gms of white sugar

1 Tbsp ground all spice

1 Tbsp finely grated root ginger

1 Tbsp salt

1 tsp of curry powder

Method

Use plums which are nicely ripe, wash and drain them and then place in a large pot. Begin to cook them over a low heat, removing pips with a slotted spoon as they split apart and break down.  You can slice and remove the pips beforehand if you prefer.

Peel and core the apples, then peel the onions and garlic and coarsely chop all of them.  Add to the pan with the plums.

Add all the remaining ingredients.  Bring to the boil while stirring and watching the mixture doesn't stick and burn, then reduce to a slow simmer.  Simmer slowly for 45 minutes to 1 hour or until sufficiently thick. Stir frequently to avoid mixture sticking and burning.

Bottle in sterilized jars.