Plum Chutney
Yield
10 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | pounds |
plums
|
|
| 8 | pounds |
onions
|
|
| 4 | pounds |
apples
|
|
| 5 | pounds |
currants
|
|
| 8 | pounds |
brown sugar
|
|
| 7 | cups |
white vinegar
|
|
| 2 | each |
ginger
chunks of fresh |
*
|
| 7 | teaspoons |
dry mustard
|
|
| 7 | teaspoons |
curry powder
|
|
| 7 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11.3 | kg |
plums
|
|
| 3.6 | kg |
onions
|
|
| 1.8 | kg |
apples
|
|
| 2.3 | kg |
currants
|
|
| 3.6 | kg |
brown sugar
|
|
| 1.7 | l |
white vinegar
|
|
| 2 | each |
ginger
chunks of fresh |
*
|
| 35 | ml |
dry mustard
|
|
| 35 | ml |
curry powder
|
|
| 35 | ml |
salt
|
|
Directions
Chop and cook all ingredients, except sugar.
Add sugar to dissolve.
Cook and bottle.
This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums.
It is pretty simple but good, especially if left to mature a while in the bottle.
