Plum chutney #1

5 Servings

Ingredients

QuantityIngredient
3poundsPlums; pitted/quartered
1poundsApple, granny smith
1Onion, large; chopped
2Garlic clove; minced
2cupsBrown sugar
2cupsVinegar
1tablespoonSalt
1tablespoonGinger, ground
2tablespoonsCloves, ground
½teaspoonRed 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.