Something I developed over the past three summers.

PLUM CHUTNEY RECIPE


This makes approximately 8 pints.

5 lbs. of purple Plums, seeded but not skinned
4 cups White Sugar
2 cups Brown Sugar
1 cup Apple Cider Vinegar
2 cups White Raisons
4 tsp Mustard Seeds
3 cloves Garlic, chopped fine
2 medium yellow Onions
5 Tablespoons Ground Ginger
12 oz. pitted dried (boxed) Prunes
2 Tablespoons Cayenne Pepper

Using a food processor finely chop (blend) the plums, raisons, prunes and
onions. Add to a large pot along with the rest of the ingredients above and
once at a boil, slow boil for 1& ¼ hours once it’s starts to boil.
Important that you keep stirred every minute or so to prevent scorching.
Have jars and lids ready and bottle hot.

This is delicious with Curry dishes but also as a party spread. Take a
package of Cream Cheese and mold into a round with a depression on top.
Spoon on the chutney and serve on a platter with good crackers and several
small butter knifes. Between meals I sometimes substitute small slices of
sharp cheddar cheese for the cream cheese. With a glass of wine this has
many times been my evening meal and I wanted for nothing more.

To email me with questions omit the “khan” from my email name. This is a
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for addresses to sell.

Emmert