|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)|
|Ground ginger||1 Tablespoon|
|Ground cloves||2 Teaspoon|
|Pepper red||1⁄2 Teaspoon|
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.