Apple Plum & Ginger Chutney
Makes 5 - 6 Jars
Easy
Prep:
Cook:
A really warming chutney with a lovely colour from dried apricots and yellow plums
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Showing items 1 to 6 of 6
- 1 Large Onion
- 1 Clove Garlic
- 3 tablepoons Grated Fresh Root Ginger
- 1 Cinammon Stick
- 1 Kg Bramley apples weighed when peeled and cored. (Chopped small)
- 500ml Cider or White Wine Vinegar
- 2 tsp salt
- 1 Kg Yellow Plums weighed when stoned and quartered
- 140g dried chopped apricots
- 450g Golden caster sugar
Method
step 1
Chop the onion finely, crush or grate garlic and put into a large saucepan or preserving pan with the Ginger, cinnamon and apples. Add vinegar and salt.step 2
Bring to the boil and simmer covered for 30 minutes or until the apples are cooked and pulpy.step 3
Meanwhile stone and quarter the Plums, when the apples are ready add the Plums, Sugar and Dried Apricots to the pan. Bubble gently uncovered for 40 minutes to an hour.step 4
Remove cinnamon stick and ladle into sterilised jars
