Ingredients

• 2 kg plums, stones removed (and skins, too, if you have the energy)
• 500 grams finely chopped onion
• 1 cup raisins
• 1 cup sultanas
• 1 clove of garlic (crushed)
• 4 cups of soft brown sugar
• 2 tsp plain salt
• 1 tsp mixed spice
• habanero pepper to taste (seeds removed)
• 4 cups malt vinegar

Method

Combine plums, onions, raisins, sultanas, garlic, brown sugar, salt, mixed spice and habanero in a preserving pan.  Add enough malt vinegar to almost cover and stir well.

Bring to the boil and simmer gently with frequent stirring for 2 hours, or until the chutney as thickened to a jam-like consistency.

(I was too lazy to remove the skins before cooking, so I picked them out once they were floating on top.)

Pack into sterilised jars and seal while hot.

Notes

This will make enough for 6 x 350 ml jars.

Unopened, this chutney will keep for up to 1 year.  Once opened, store in the fridge.

Adapted from the recipe for Fruit Chutney, published in ‘Edmonds Chutneys, Pestos, Jams & Other preserves, (2000), p. 12.