A delicious chutney which goes very well with smoked mackeral among other things. The recipe is from ” The Women’s Instiute Homemade Jams and Chutneys” by Midge Thomas.
Ingredients
- 675 g plums stoned and quartered
- 450 g onions chopped
- 225 g cooking apples peeled, cored and chopped
- 300 ml pickling vinegar
- 115 g sultanas
- 175 g light brown soft sugar
- 1 cinnamon stick
Servings:
Instructions
- Place all the ingredients in a large preserving pan. Bring to the boil and simmer, uncovered, for about 45 minutes, or until the chutney is thick and pulpy.
- Spoon into cooled, sterilised jars and seal with vinegar proof lids.
- Label and store for at least 4-6 weeks before using.
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