Plum Chutney

For the plum chutney, first wash, core and quarter the plums. Wash, peel and quarter the apples, remove the core and roughly chop the flesh. Peel the onions and cut into thin strips. Peel garlic clove and chop finely. Peel and finely dice ginger.

Place all ingredients except vinegar and sugar in a large saucepan, bring to a boil and turn down. Simmer gently for about 30 minutes until ingredients are soft.

Now stir in vinegar and sugar and reduce chutney until thick. Pour into clean jars while still hot and seal immediately. Let the plum chutney sit for about 6 weeks before eating.

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