Plum and ginger chutney

1 servings

Ingredients

Quantity Ingredient
¾ cup Cider vinegar
½ cup Firmly packed brown sugar
3 Cloves Garlic -- minced
1 small Yellow onion -- minced
½ teaspoon Ground cinnamon
3 tablespoons Peeled and grated fresh ginger
¼ cup Granulated sugar
2 pounds Plums, pitted -- coarsely chopped

Directions

In a nonaluminum saucepan over high heat, combine all ingredients.

Stir well and bring to a boil. Reduce heat to low and simmer, uncovered, until the mixture thickens, 1-½ to 2 hours.

Transfer to jars or other containers with tight-fitting lids, let cool, cover and refrigerate for up to 3 weeks.

Makes about 2 cups.

Typed for you by Marjorie Scofield 11/3/95 Recipe By : Williams-Sonoma Kitchen Library, Pork & Lamb From: Marjorie Scofield Date: 11-12-95 (09:29) (159) Fido: Cooking

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