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Spiced Plum and Peach Chutney

Christina Austin
A spiced plum and peach chutney with apples, prunes and loads of warm spices. Perfect with pork and chicken or served with cheddar or Stilton as part of a cheese plate. Recipe adapted from, Well Preserved 3rd edition, by Mary Anne Dragan.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Condiment

Ingredients
  

  • 4 cups chopped plums*
  • 2 cups chopped peaches You could use all plums
  • 1 1/2 cups diced apples
  • 3/4 cup chopped onion
  • 1 tbsp minced garlic
  • 1/2 cup diced prunes
  • 2 cups dark brown sugar
  • 1 2/3 cups cider vinegar
  • 2 tsp fine sea salt
  • 1 tbsp mustard seeds
  • 2 tsp ground coriander
  • 2 tsp cinnamon
  • 2 tsp chili pepper flakes
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp pepper

Instructions
 

  • Fill a large canning pot with water and set it on the stove to boil. Wash six 250 ml jars (half pint) and new lids and rings. When the water starts to boil put the jars in the canning pot on top of a rack. Boil for 10 minutes and then turn the heat down to keep the jars warm until ready for filling with the chutney.
  • Pit and chop the plums and peaches and add them to a large, wide, heavy bottomed pot. Chop the apples, onions, garlic and prunes and add them to the pot as well.
  • Stir in the rest of the ingredients and bring to a boil. Continue boiling the chutney over a medium high heat for 45 minutes to an hour or until the chutney thickens. Stir frequently as it will start to spatter when it thickens. When it is ready it will mound on the spoon slightly. Look for it to be like a thick salsa.
  • minutes before the chutney is ready, put the lids in a small pot and heat gently to soften the seals.
  • When the chutney is ready, remove it from the heat.
  • Take the jars out of the hot water and place them on a heat proof surface, such as a large cutting board. Fill the jars with the chutney, leaving 1/2 inch head space.
  • Wipe the rims of the jars and place the hot lids on and rings. Tighten the rings and place the jars in the boiling water of the canning pot and boil the jars for 10 minutes. Ensure that the water is boiling the entire time.
  • When the time is up, remove the jars from the water and place on a rack or board. Leave the jars for 24 hours and if they seal then they can be stored in a cool dry place. If they do not seal then refrigerate them and use within a couple of weeks.

Notes

You can use all plums or all peaches. I just used what I had on hand.