- 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
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.
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.
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