- 1 kg plums, stones removed and chopped
- 3 large onions
- 250 g dark sugar
- ½ litre vinegar
- 1 tbls salt
- 1 tsp ginger powder
- 3 large cloves garlic
- ½ tsp chili – to taste
- ½ tsp cinnamon
- 1 tsp ground cloves
Step 1: Put all the ingredients, except the sugar and salt, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
Step2: Stir in the sugar plus salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
Step 3: Pour into sterilised jars (fill jars with boiling water for 5 mins), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark hidden place.