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A sweet Chutney, good for using up a glut of late summer fruit.
600g cooking apples
50g fresh root ginger
1 tbsp mustard powder
2 tsp ground coriander
3 cloves garlic
275g demerara sugar
Stone the plums and peel, core and chop the apples.
Chop the onions and grate or finely chop the ginger.
Combine all the ingredients in a large preserving pan and bring to the boil, stirring occasionally so all the ingredients are well mixed.
Reduce the heat and simmer the chutney, stirring occasionally, until the chutney becomes thick (this may take several hours).
Pot in sterilised jars.
Leave for 3 months to mature before using.
To make a sharper tasting chutney reduce the sugar by 75g
See here for a blog post about making plum and apple chutney.