Wild Plum Chutney
Tart and Tangy
Ingredients
| 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 |
|
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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.
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