Plum chutney #1
5 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | pounds | Plums; pitted/quartered |
1 | pounds | Apple, granny smith |
1 | Onion, large; chopped | |
2 | Garlic clove; minced | |
2 | cups | Brown sugar |
2 | cups | Vinegar |
1 | tablespoon | Salt |
1 | tablespoon | Ginger, ground |
2 | tablespoons | Cloves, ground |
½ | teaspoon | Red pepper |
--- Southern Living magazine |
Directions
Pit and quarter the plums. Peel, core, and quarter the apples.
Combine all ingredients in a large Dutch oven; bring to a boil. Cook, uncov- ered, over medium heat 2 hours or until thickened, stirring occasionally.
Quickly spoon chutney into hot sterilized jars, leaving ¼" head-space; cover at once with metal lids, and screw bands tight.
Process 10 minutes in boiling-water bath.
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