Spicy Plum Chutney – Bears repeating!

I decided to do something with plums.  So here is my spicy plum chutney.

I does take a bit of time – you have to prepare your plums and onions and then boil gently for about an hour and a half at least– so don't start it too late at night!  But there is a glorious smell while it is cooking.

To make about 8 cups of chutney, the ingredients are:

2 kilos (4 ½ lb) of dark plums, stoned and chopped

500g (1 ¼ lb) onions, diced

5 cups brown sugar

4 cups malt vinegar

1 tablesp salt

1 teasp chili powder

1 teasp ground cloves

I also added (as an optional extra) ½ fresh red chilli finely diced, 1 teasp of ground white pepper.

Put all this into a stock pot or large saucepan.  Bring it to the boil – stirring until the sugar dissolves.  Then boil it gently for about 1 ½ to 2 hours until the chutney is nice and thick.

If you are into proper preserving, put it into sterilised jars.  I just use clean glass jars, seal the top with a wax paper disc and keep the jars in the fridge.

It was delicious right away but will only improve with age.