Plum and Raisin Chutney

This chutney has a big yield (I usually manage to get 7 jars).  It is fairly spicy and is extremely good on cheeses and hot or cold meats - especially game.  The only issue with this chutney is that it really only comes into its own after about three months of storage.  But if you do, you will know why!

Plum and Raisin Chutney

2 kg firm plums de-pipped and roughly chopped
500 g cooking apples -  skinned, cored and chopped (I sometimes add a bit more than this, depending on what I have around at the time).
500g onions, peeled and roughly chopped
3 cloves garlic, squashed (if you like it - I don't!)
3 T finely chopped fresh ginger (or about 1 1/2 t ground)
1 1/2 cups seedless raisins
1 t crushed dried chillies, or as much of the fresh as you desire
3 cups brown sugar
4 cups malt vinegar (if you can't find this, use red grape or wine vinegar)
1 t salt
1 t colves
1/2 t cinnamon

Place all the ingredients in a non-reactive pan and cook over a moderate heat, stirring until the sugar dissolves.  When the mixture is at the boil, lower the heat and cook gently for 1 1/2 to 2 hours, or until the chutney has thickened.  Stir every now and again to prevent sticking.  Spoon the chutney into sterilized jars (3 minutes in the microwave, or else fill them with boiling water and let them stand for 5 minutes.  Then empty and dry thoroughly).

Seal tightly when cold.  Store in a dark, cool cupboard for 3 - 4 months before opening.

This recipe has been adapted from my favourite preserving book in the whole world viz., Jan Berry and Rodney Weidland, The Art of Preserving, Ten Speed Press, Berkeley, Calif., 1997.