This chutney recipe is a tried-and-tested one from Springvale volunteer Brenda Halliwell.
PLUM AND ONION CHUTNEY
The amounts are approximate.
7 medium onions (chopped)
1 kilo Victoria plums (lightly stewed and stoned)
2 cloves garlic
Good pinch of chilli powder or a medium fresh chilli
1 cinnamon stick
Teaspoon grated ginger
Salt
Black pepper
500g soft brown sugar
350 ml red wine vinegar
Splash of olive oil
Method
Soften the onions in the oil
Add all the remaining ingredients and simmer gently until it goes a rich brown colour and reduces and thickens.
It will thicken a little when it cools but best to keep simmering until it has a chutney like consistency. It can take a few hours depending on the amount of juice from the plums.
Pour into sterilised jars and ideally let it mature for a month or so before eating.
