Plum Chutney with Cinnamon & Coriander
Ingredients
- 6 cup chopped purple or red plums
- 1 cup finely chopped apple
- 1 cup finely chopped onion
- 2 cup brown sugar
- 1 1/2 cup red wine vinegar
- 1/2 cup chopped prunes or dried apricots
- 1 Tbsp mustard seeds
- 2 tsp dried chili flakes
- 2 tsp salt
- 2 tsp cinnamon
- 2 tsp coriander seeds
- shredded fresh ginger, optional
- green peppercorns, optional
Instructions
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.