Yield: 6 servings
Measure | Ingredient |
---|---|
25 pounds | Plums |
8 pounds | Onions |
4 pounds | Apples |
5 pounds | Currants |
8 pounds | Brown sugar |
7 cups | White vinegar |
2 | Chunks fresh ginger |
7 teaspoons | Dry mustard |
7 teaspoons | Curry powder |
7 teaspoons | Salt |
Cook all except sugar.
Add sugar to dissolve.
Cook and bottle.
This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle.