|Plums||2 1⁄2 Kilogram (1 Kilogram)|
|Onions||1 Pound, finely chopped (450 Gram)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cooking apples||2 Pound (900 Gram)|
|Cider vinegar||1 Pint (600 Milliliter)|
|Ginger root piece||1|
|Whole cloves||3⁄4 Tablespoon (1 Dessert Spoon)|
|Whole allspice||3⁄4 Tablespoon (1 Dessert Spoon)|
|Peppercorns||3⁄4 Tablespoon (1 Dessert Spoon)|
|Soft brown sugar||1 Pound (450 Gram)|
|Salt||3 Teaspoon (Leveled)|
1. Wash, dry and stone the plums into a bowl.
2. Using a small, sharp paring knife, peel, core and dice the apples into small pieces.
3. Add the apples and plums to a sauce pan and cover with ½ the vinegar to prevent discolorization.
4. Bruise the ginger with a mallet and combine with the other spices in a muslin cloth. Tie the muslin with string.
5. Combine the remaining vinegar and sugar in a small saucepan and throw in the muslin, spice bag. Boil for 5 minutes over low flame, stirring till the sugar dissolves. Take pan off the heat and allow the flavors of the spices to infuse into the syrup by standing for 30 minutes then remove the spice bag.
6. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry.
7. You can sterilize the jars by placing in a cool oven heated to 225°F/ 110°C/ Gas ¼
8. In a heavy bottomed saucepan, add onions, and just enough water to cover them.
9. Place the pan on a medium flame and bring to a boil and cook for 5 minutes until the onion is soft.
10. Drain the onions, reserving the liquid which can be used in a soup or gravy.
11. Put the saucepan containing the plums and apples on a medium flame and boil for 20 minutes till it is reduced to a pulp.
12. Add the soft onions, the spiced sugar-vinegar syrup and salt to the apple mixture.
13. Simmering the mixture for 2 hours, stirring occasionally, till it becomes thick and viscous, making it difficult to stir with a wooden spoon. Avoid boiling or overcooking the chutney as it will cause the sugar to caramelize.
15. Pour the chutney into the jars till the brim. Cover jars with waxed paper discs, waxed-side down.
16. When the chutney has cooled to room temperature, close the lids.
17. Label the jars with name and date of making.
18. Store in a cool dry area like your pantry.
20. Allow the chutney to mature for 4 weeks before using.
21. You can use the chutney as an accompaniment or as a filling.