Plum Chutney

Recipe Ingredients

3 lbs	1362g / 48oz	Plums - pitted/quartered
1 lb	454g / 16oz	Apple - granny smith
1		Onion - large, chopped
2		Garlic clove - minced
2 cups	320g / 11oz	Brown sugar
2 cups	474ml	Vinegar
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Ginger - ground
2 tablespoons	30ml	Cloves - ground
1/2 teaspoon	2.5ml	Red pepper

Recipe Instructions

Pit and quarter the plums. Peel, core, and quarter the apples. Combine all ingredients in a large Dutch oven; bring to a boil. Cook, uncovered, over medium heat 2 hours or until thickened, stirring occasionally.

Quickly spoon chutney into hot sterilized jars, leaving 1/4" head-space; cover at once with metal lids, and screw bands tight. Process 10 minutes in boiling-water bath. --- Southern Living magazine

Source:
Emeril Lagasse

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