Wild Plum Chutney

Tart and Tangy

4 cups 1000 ml   Plums, chopped finely
1 cup 250 ml   Brown Sugar
0.5 cup 125 ml   White Sugar
0.75 cup 190 ml   Cider Vinegar
1 cup 250 ml   Currants
2 tsp 10 ml   Salt
1 large   Onion, minced
2 tsp 10 ml   Mustard Seed
3 tbsp 45 ml   Crystalized Ginger, chopped
1 tsp 5 ml   Cayenne

1. Combine the sugars, and vinegar and boil. Stirring until sugar dissolves. Add in the plums, onions, currants, salt, mustard seed, ginger and cayenne. Bring to a boil, then reduce the heat and allow to gently boil for 45-50 minutes.

2. Pour into hot, sterilized jars and can and seal accordingly.