This flavorful fruit relish is particularly good with cold meats and cheeses.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 lbs (1.35 kg) plums, pitted and cut into quarters||1 tbsp ground allspice|
|2 apples, peeled, cored, and chopped||2 tsp salt|
|2 onions, chopped||1 3/4 cups plus 2 tbsp cider vinegar|
|1 tbsp ground ginger||1 3/4 cups packed light brown sugar|
|1 tbsp ground cinnamon|
Combine all of the ingredients in a large non-aluminum pot and bring to a boil over medium heat, stirring almost constantly to dissolve the brown sugar.
Reduce the heat to medium-low and simmer for 1 hour, stirring often, or until the chutney is soft and thickened. Taste and adjust the seasoning if needed.
While the chutney is simmering, wash jars well and sterilize them in a hot water bath for 10 minutes or in a 350°F (180°C) oven for 20 minutes.
Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney.
Cover with the lids and screw on the rings. Let stand to cool completely.
Wipe the jars clean. Label, date, and store in a cool dark place, ideally for a few weeks, before opening.
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