Plum Chutney

A mixed day, far to busy for a Sunday in my opinion. Don't know what happened to 'Day of Rest'
Church and a very long sermon followed by lunch followed by a few hours in the shedio. Made some nice beads, well I hope they are, they're in the kiln right now cooking, came in and sorted dinner and remember those plums I had left over from the jam the other day, well I made chutney with them today. Oh my goodness, it smells lovely here. A mish mash of plums and cinnamon, cloves and apple cider vinegar, apples and raisins all the gorgeousness of spicy smells hopping around the kitchen. It's all bottled up in kilner jars now (my Ikea special buy) and sitting in the cupboard maturing. Anyone know how long it needs to sit in a cupboard maturing. Will give it a week but don't think I can hold off much longer. It was dead easy to make, want the recipe?

Plum Chutney

2lb Plums
1 Large onion
6oz Dark brown muscavado sugar
10oz Demerara sugar
1/2 pt Malt vinegar
1/2 pt Apple cider vinegar
Handfull of raisins
1 Bramley Apple grated.
3cm Piece of ginger grated
1 tbsp Cinnamon
8 Cloves
2 tsp Salt

Quarter the plums and remove the stones. Put all the ingredients in the pan and boil until the chutney has thickened. You can tell its ready if you can see the bottom of th pan briefly when you stir the chutney with a wooden spoon.

As it comes to the end you really need to keep an eye on it to ensure it doesn't catch on the bottom of the pan. Keep stiring but mind the splashes.

Allow to cool very slightly and pour into jars. Seal and label and leave to mature for as long as you can bare.

Very easy and its the sort of chutney that you can put in or take out of. The load I made today I slung in a handful of flaked almonds and I only had a very few raisins that went in. You could use all malt vinegar or red wine vinegar or any vinegar you like really. Have a go and let me know what you think.