Ingredients:

  • 4 lbs ripe Plums (stone removed, roughly chopped)
  • 4 cups packed Brown Sugar
  • 2 cups Apple Cider Vinegar (5% acidity)
  • 2 large Yellow Onions (finely diced)
  • 1/4 cup Fresh Ginger (peeled and finely minced)
  • 4 cloves Garlic (minced)
  • 1 tsp Red Pepper Flakes
  • 1 Tbsp Yellow Mustard Seeds
  • 1 Tbsp Salt (Kosher or sea salt)
  • 1 tsp Ground Cinnamon

Instructions:

  1. Clean and sterilise jars, lids, and rings thoroughly. Place jars upright in the water bath canner filled with simmering water. Keep them hot until ready to fill.
  2. Prep ingredients: Chop plums, dice onions, and mince ginger/garlic. Measure all remaining sugar, vinegar, and spices into separate bowls.
  3. In the large stainless steel pot, combine the chopped plums, diced onions, brown sugar, apple cider vinegar, fresh ginger, garlic, red pepper flakes, mustard seeds, salt, and cinnamon.
  4. Place the pot over medium-high heat. Stir constantly until the sugar is completely dissolved, and the mixture begins to simmer vigorously.
  5. Reduce the heat to low, maintaining a gentle, continuous simmer. Cook uncovered, stirring frequently to prevent sticking and scorching, for 1 hour 45 minutes to 2 hours, until substantially reduced and thickened.
  6. Check for thickness: Drag a wooden spoon across the bottom of the pot. If the trail holds for a few seconds before the liquid flows back, the chutney is ready. Remove the pot from the heat and let the chutney rest for 10 minutes.
  7. Using the jar funnel and ladle, carefully fill the hot, sterilised jars with the hot chutney, leaving 1/2 inch (1.2 cm) headspace at the top.
  8. Use the bubble remover/headspace tool to run along the inside edges of the jar to release any trapped air. Adjust headspace if necessary.
  9. Wipe the rims clean with a damp paper towel. Centre a hot lid on the jar and screw the ring on 'finger-tip tight' (just until resistance is met).
  10. Carefully place the filled jars onto the rack in the water bath canner. Ensure the water level is 1-2 inches (2.5 – 5 cm) above the jar tops. Bring the water to a full, rolling boil.
  11. Once the boil is reached, process the jars for 15 minutes.
  12. Turn off the heat. Carefully remove the jars and place them on a clean towel in a draught-free location. Allow to cool completely (12-24 hours). Check the seals; lids should be concave and not flex when pressed. Store properly sealed jars in a cool, dark place.