Simple Plum Chutney

Plum Chutney is probably one of my best selling chutney's at Alresford Country Market.  Problem is I can never remember which recipe I based it on.  Finally, after a lot of googling I found it on Tesco's website (Spiced Plum & Ginger Chutney) and am posting my variation of it on my blog for posterity.

Makes 4x 450g jars

750g plums
2 tsp ground ginger (optional)
2 onions, peeled and finely chopped
1 clove garlic, peeled and finely chopped
125g sultanas
400g sugar
450ml pickling vinegar

Remove the stones from the plums and chop into 1 cm cubes, particularly if firm.  Put everything in a saucepan. Bring to the boil, reduce the heat and simmer for 40 minutes. Stir frequently and the mixture will become thick and glossy.

Transfer to sterilised jars and seal with new or sterilised lids immediately

Sterilising jars and lids - Use clean, dry jars.  Either wash in the dishwasher or place clean jam jars in cold oven and heat to 150C, then leave in the hot oven for 10 minutes.  If re-using lids, put through the dishwasher and place in a bowl of boiling water as you start to bottle the chutney.

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