Plum chutney can be made with plums or damsons and it’s a good way of using up damaged or misshapen sweet plums. If a plum is bruised, we still put it all in – it makes no difference once it’s cooked.
Stoning the Plums:
The easy way to do this is to simmer them in a covered pot with some vinegar at the bottom for about 20 minutes, then leave them overnight. Use some of the white wine vinegar from the ingredients list for this and remember to subtract the amount of vinegar used to help stone the plums from the amount that you add to the cooking pot.
Note: all the main ingredients should be chopped fine, but some people prefer their apricot & raisins to be a bit chunky.
Spices & Seasoning:
Now for the fun bit – just dump all the spices & seasoning into the vinegar, stir and then pour it over all the ingredients in a pot or saucepan for slow cooking and give it a another good stir.
bring it to the boil and then immediately turn the heat right down so that the mixture is barely simmering. Leave it for about 5 hours, stirring occasionally. When it is ready, it will be thick enough so that when you stir it, you will leave a little valley in your trail.
Pour it into sterilised jars for storage in a cool place or the fridge. Chutneys are at their best when they have been left to settle for a couple of weeks.