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.