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Plum Chutney with Cinnamon & Coriander

  • 6 cups chopped purple or red plums
  • 1 cup finely chopped apple
  • 1 cup finely chopped onion
  • 2 cups brown sugar
  • 1 1/2 cup red wine vinegar
  • 1/2 cup chopped prunes or dried apricots
  • 1 Tbsp mustard seeds
  • 2 tsps dried chili flakes
  • 2 tsps salt
  • 2 tsps cinnamon
  • 2 tsps coriander seeds
  • shredded fresh ginger, optional
  • green peppercorns, optional

Prepare the preserving jars. Combine all the ingredients in your preserving pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and simmer, stirring often, for 45-70 minutes, until the chutney is thick enough to mound on a spoon. Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving 1/2 inch head space. Wipe the rims clean. Seal according to manufacturers directions. Process the jars in aboiling water bath for 10 minutes.

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My family and friends love this recipe. It improves with keeping so don't eat it all straight away. I have been making this now for several years and it is always the favourite. I have tried variations using apples or a mixture of apples and plumns and they are good, too.


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