Plum Chutney

[xclairedelune.livejournal.com]

"tis the season....plum season, that is!!!

I make a lot of curries and really do not like the "bought" chutneys and have a tried and true that I make whenever plum season is here...guess what.....IT'S HERE!!!! Actually we planted a plum tree many years ago exactly for this purpose. I must admit, I supplement with bought plums, which this year have been great



About 3-4 pounds ripe plums which you will pit and cut into halves to make about 3 1/4 to 4 cups.

1 cup brown sugar 1 cup granulated (white) sugar
3/4 cup cider vinegar 1/2 tsp crushed red peppers
1/3 cup preserved ginger (may be in produce section or spice section of market) by preserved I mean sliced and covered with a sugar....I can eat this as a candy.. but that's me
1/2 tsp. salt
1/2-1 onion finely sliced 2-3 cloves garlic crushed

Mix all together....cook for about 45 minutes...it may be soupy, but let cool and it will thicken up. If it doesn't thicken up, you can add 1/2 tsp cornstarch mixed with a little water....add, bring to boil again...and then let cool.

The thickening thing has to do with the amount of sugar and pectin in the plums and depends on the degree of ripeness they are....but over the years I've made this recipe, I find it really doesn't matter.

Put in jars and refrigerate...will keep forever...