 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
In our backyard, there is a plum tree and it went crazy last season and we had oodles of plums. I was looking for ways to use the fruit and found this delicious recipe for chutney that came from the Red Castle Inn B&B in Nevada City, CA. I gave three of the jars away as Christmas gifts and it was a hit! Ingredients:
3 1/2 cups purple plums, seeds removed (i used red plums!) |
1 cup brown sugar |
1 cup sugar |
3/4 cup cider vinegar |
1 cup golden seedless raisins |
2 teaspoons salt |
1/3 cup chopped onion |
1 clove garlic, minced |
2 teaspoons mustard seeds |
3 tablespoons chopped crystallized ginger |
3/4 teaspoon cayenne |
Directions:
1. Combine sugars and vinegar in a large saucepan.
2. Bring to a boil, stirring until sugars dissolve.
3. Add remaining ingredients; mix well and bring to a boil.
4. Reduce heat and cook gently 45-50 minutes until thickened.
5. Stir often to keep chutney from scorching.
6. Pour into hot sterilized jars and seal.
7. **Allowat least one month to season before opening.
|
|