Chutney lovers will love this recipe for plum and ginger chutney. I made double the recipe because it is so popular with the family, it is eaten liberally with pizza, cold cuts of meat, indian food, breads, terrines and of course, anything that involves cheese.
Its up to you whether you spice it with mild, medium or hot chillies, 2 medium sized red chillies with seeds results in mild/medium in the following recipe.
2 lb plums, stones removed then roughly chopped
1 large onion, chopped
2 medium size red chillies, finely chopped
6 oz sultanas
1 lb demerara sugar
1 pint malt vinegar
1" piece of root ginger, sliced
2 cinnamon sticks, broken in half
1 tsp freshly grated nutmeg
8 cloves (for easy removal tie them in a piece of muslin)
2 tsp salt
Place all the ingredients in a heavy bottomed saucepan and bring to the boil.
Boil rapidly for 35-40 minutes until the chutney is thick, stir often.
Heat the jars up with very hot (not boiling) water then pour in the chutney. Place a wax-paper disc on top and put the lid on. Label when cool.