Plum Chutney

This is a lovely dark red rich chutney. It is a little hot so you may need to experiment with the amount of chilli you put in it. The original recipe called for fresh chillies, chopped (25gr), but I have never bought or grown chillies so I use dry ground chilli. You could use the preserved chilli you can purchase in a jar, but again you would need to experiment with the amount.

1.5kg plums weighed after stoning.
500gr carrots grated
625mls malt vinegar
500gr raisins
500gr soft brown sugar
25gr chopped garlic
1 small teaspoon gro
und chillies
25gr ground ginger
40gr salt

Cut up the plums and remove the stones.Weigh them to obtain the correct volume.

Grate the carrots.

After weighing the plums, add to a preserving pan with the carrots and vinegar.

Simmer until soft.

Add the remaining ingredients, and simmer for one hour until the mixture is thick and soft.
Stir occasionally to prevent sticking.

Put into hot jars and seal.
Label and let stand in a cool dark place for at least two weeks for the flavours to mature.