Plum chutney

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.

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