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 \N | 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.