Plum & apple chutney

Sweet. Hot. Plummy. This chutney has it all going on!

Makes 2-3 jars

500g plums, de-stoned

500g apples, peeled, cored

2 medium onions, chopped

½ cup pitted prunes

1 cup firmly packed brown sugar

1 cup apple cider vinegar

2 tsp cumin seeds

1 tsp chilli flakes

1 tsp ground black pepper

1 tsp salt 

1. Roughly chop the plums, apples and prunes. Add all other ingredients and bring to the boil then lower the temperature and gently simmer for 2-2.5 hours or until thickened and reduced in volume.
2. Fill sterilized jars and cover with lids. Leave for 3 weeks before eating as the flavours develop beautifully with time. 

Nici’s note: When it comes to making jams, chutneys, pickles and relishes, I’m a small-batch girl so that I remain jolly throughout the process rather than sweating it out in a hot kitchen for hours on end!

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