Plum Chutney In A Pressure Cooker
|Ground ginger||4 Tablespoon|
|Salt||1 1⁄2 Tablespoon|
|Vinegar||1 Pint (approx.)|
Peel and chop the onions; peel, core and chop the apples; stone the plums and cut the plums in quarters.
Remove the trivet from the pressure cooker.
Put into the cooker the plums, onions and apples, the spices and salt and half the vinegar.
Bring to the boil slowly in the open cooker, then cover, bring to 15 lb.
pressure in the usual way, and cook for 10 min Reduce pressure at room temperature.
Return the cooker to the heat and, stirring all the time, add some of the vinegar gradually until the mixture is thick and smooth.
Add the sugar and if necessary a little more of the vinegar, then boil rapidly until the chutney is the consistency of thick jam.
Pour into hot jars and seal immediately.