Plum chutney #1

Yield: 5 Servings

Measure Ingredient
3 pounds Plums; pitted/quartered
1 pounds Apple, granny smith
1 \N Onion, large; chopped
2 \N 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
\N \N --- Southern Living magazine

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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