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Plum Chutney

chef.tim.lee's picture
Ingredients
  Plums 3 Pound, pitted and quartered
  Tart apple 1 Pound, peeled, cored, and quartered (Green Colored)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Firmly packed brown sugar 2 Cup (32 tbs)
  Vinegar 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Ground ginger 1 Tablespoon
  Ground cloves 2 Teaspoon
  Pepper red 1⁄2 Teaspoon
Directions

Combine all ingredients in a large Dutch oven; bring to a boil.
Cook, uncovered, over medium heat 2 hours or until thickened, stirring occasionally.
Quickly spoon chutney into hot sterilized jars, leaving 1/4-inch headspace; cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 10 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
5

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