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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 cups 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

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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4 of 5 people found the following review helpful:
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plum chutney great with meat, August 23, 2004 - 04:10 PM
Reviewer: ~Mar from Canada
It was easy to make, it has a unique flavor, it will go great as a topping on meats, or as a bbq topping or on a dessert or even with morning toast. :) *Bring to a rolling boil then lewt simmer and will thicken, it does take a little time to thicken, made 4 quart jars.

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