After the success of my (slightly modified) Cottage Smallholder-based damsony chutney, I decided to take the plunge and go out on my own. Using their recipe as a basis, I designed a mild yellow version to take the place of mango chutney alongside spicier dishes. I used half the amount of vinegar specified, which turned out to make a speedy-setting, mild-tasting mix, but it might not keep as well as the more pickled version. We shall have to see in a few months.
Simple Yellow Plum Chunky Chutney
2lbs yellow plums (stones in)
10-11oz cooking apples, chopped (no peeling required)
10-11oz white onions
8oz (approx) apricots, chopped into at least 8 pieces each
3/4 pint red wine vinegar
8oz dark brown soft sugar
10 black peppercorns
tsp ground ginger
tsp garam masala
Stone the plums and chop them into shreds. Chop the apple, onion and apricots as small as possible, and chuck all the ingredients in a big pan. Simmer on the hob's lowest heat for as long as it takes to thicken - you should be able to draw the spoon quickly through the chutney and catch a glimpse of the bottom of the pan. This took 2-3 hours for me I seem to remember, but I was listening to radio 4 at the time.
Sterilise your jars and pot the chutney while everything's still hot. Having used up all our old jars during previous efforts, I ordered a set of 32 off the internet from this site: http://www.jbconline.co.uk. They've got a selection of large, small, Kilner and Le Parfait jars and bottles to suit everyone, at relatively knock-down bulk prices. It's a damn sight more expensive but less faff than buying 17p curry sauce from Sainsbury's and pouring the contents down the loo, as the boyfriend once suggested!