Plum Chutney

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.

Plum Chutney

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    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


    Prep: 15 min Total: More than 60 min
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney.

    • 5

      Cover with the lids and screw on the rings. Let stand to cool completely.

    • 6

      Wipe the jars clean. Label, date, and store in a cool dark place, ideally for a few weeks, before opening.

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