About a quarter of the plums we got in the recent swap were used to make chutney. The recipe is quite simple. For each kilo of sliced, stoned plums, you will need 1kg of peeled and cored apples, 2 large onions, a handful of star anise, a piece of fresh ginger root (peeled and grated), 1 tsp of ground cumin, 1 tsp ground cinnamon, 2 tsp salt, 450g sugar and 500 ml of white wine vinegar.
Put all the ingredients into a preserving pan except for the plums. Simmer for about half an hour so that the apples and onions become soft. Then add the plums and continue simmering until the quantity has reduced by a third to a half.
Then add to hot sterilised jars.
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