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Plum Chutney
Simmer the plums and dried fruit, pickling spice (tied in a muslin bag), salt, ground ginger, and chili powder in a saucepan with just enough vinegar to prevent burning. Cook gently until the fruit is soft, stirring from time to time. Add the remaining vinegar and stir in the sugar thoroughly. Boil the chutney steadily until the mixture is thick. Remove the spice bag. Pour the chutney into hot clean jars and seal. From Tastes of Wales by Gilli Davies. October 2008-January 2009 issue of Dragon Tales |
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