Plum Chutney #1
indian, relishes
3 lb plums; pitted/quartered
1 lb apple, granny smith
1 onion, large; chopped
2 garlic clove; minced
2 cup brown sugar
2 cup vinegar
1 tablespoon salt
1 tablespoon ginger, ground
2 tablespoon cloves, ground
1/2 teaspoon red pepper
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 1/4" head-space; cover at once with metal lids, and screw bands tight. Process 10 minutes in boiling-water bath. --- Southern Living magazine
Yield: 5 servings