Contributed by (Recipe adapted from “Cookstr” at www.cookstr.com)

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Ingredients

3 lbs Plums, pitted and cut into quarters
2 Apples, peeled, cored, and chopped
2 Onions, chopped
1 Tbs ground Ginger
1 Tbs ground Cinnamon
1 Tbs ground Allspice
2 tsp Salt
1 3/4 C plus 2 Tbs Cider vinegar
1 3/4 C packed light Brown sugar

Instructions

Combine all of the ingredients into a large pot. Bring to a boil over medium heat, stirring
almost constantly to dissolve the sugar. Reduce the heat to medium-low. Simmer for 1
hour, stirring often, or until the chutney is soft and thickened. Taste and adjust the
seasoning if needed. While the chutney is simmering, wash the jars well and sterilize
them in a hot water bath for 10 minutes or in a 350°F oven for 20 minutes. Using tongs or
oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot
chutney. Cover with the lids and screw on the rings. Let stand to cool completely. Wipe
the jars clean. Label, date, and store in a cool dark place, ideally for a few weeks, before
opening. Makes 5 1-litre jars.

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