Plum Chutney
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Garlic (clove, minced)1 tsp
Salt1 tsp
Paprika1 tsp
Ground Allspice1 cup
Wine Vinegar (white-)1 cup
Lime Juice (fresh)Directions:
1
Sterilize four 8-ounce Mason-type jars
2
Quarter and pit plums and cut into 1/4-inch pieces
3
In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat
4
Lower heat and simmer mixture, stirring occasionally, 15 minutes
5
Pour chutney into jars
6
Wipe rims with a dampened cloth and seal jars with lids
7
Put jars in a water-bath canner or on a rack set in a deep kettle
8
Cover jars with hot water by 2 inches and boil, covered, 5 minutes
9
Transfer jars with tongs to a rack and cool completely
10
Store chutney in a cool, dark place
11
Sterilize four 8-ounce Mason-type jars
12
Quarter and pit plums and cut into 1/4-inch pieces
13
In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat
14
Lower heat and simmer mixture, stirring occasionally, 15 minutes
15
Pour chutney into jars
16
Wipe rims with a dampened cloth and seal jars with lids
17
Put jars in a water-bath canner or on a rack set in a deep kettle
18
Cover jars with hot water by 2 inches and boil, covered, 5 minutes
19
Transfer jars with tongs to a rack and cool completely
20
Store chutney in a cool, dark place