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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe in the paper, and am posting here for the coming plum season as I am always looking for fantastic new ways to use up the excess of plum's. Please note - I am guessing the times as I have not made this yet. The serving size will also depend on the size of the jars you use. Ingredients:
1 kg plum, stoned |
250 g dates, chopped |
2 cups sugar |
1/4 teaspoon chili powder |
2 tablespoons ground ginger |
500 g raisins |
500 g carrots, finely grated |
4 garlic cloves, finely chopped |
1 tablespoon salt |
2 cups vinegar |
1 onion, finely chopped (optional) |
Directions:
1. Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
2. Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
3. Bottle in sterilised jars and seal well. N.B - If you prefer mild chutney, use less chili powder.
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