From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: RECIPE: PLUM CHUTNEY
Date: 5 Oct 92 09:58:07 CDT
Organization: Texas Utilities, Glen Rose TX 

Since I've received multiple requests, I am posting my chutney recipe

Plum Chutney				12 pint jars
Adapted from Nita Hazelton's American Home Cooking - Peach Chutney recipe

15 lbs ( pounds) plums (or peaches or other soft fruit)
2 lbs white sugar
2 qts cider vinegar
3 lbs light brown or dark-brown sugar
1 lb golden raisins
6 garlic cloves (more to taste)
yellow rind of 1 lemon chopped
6-8 ounces fresh green ginder root, peeled and chopped coarsely
1 lb onions, chopped
1 tbsp salt				3-4 tbsp ground coriander
3-4 tbsp mustard seed                   1-3 tsp (teaspoons) chili powder
1-2 tsp ground cinnamon                 1 tsp ground cloves

Use HEAVY STAINLESS STEEL, IRON, OR PORCELAIN-COATED saucepans.  DO NOT USE
ALUMINUM because of the high acid content. 

Wash plums, do not peel.  Pit and slice or chop into 1/4 inch chunks.
put in large kettle and add white sugar.  Simmer without a cover over low
heat until there is at least 1 quart liquid in pan.  Stir frequently to 
prevent plums from burning.  Remove from heat.  Pour off syrup into a heavy
saucepan and reserve the plums.  Over low heat, simmer the syrum (plum/sugar) 
until it has the consistency of heavy pancake syrup.  Stir very frequently to
prevent scorching.  Remove from heat and reserve.  In another heavy saucepan
combine 1 1/2 quarts of the vinegar, the brown sugar, and 3/4 pound of the
raisins.  Over low heat and without a cover, simmer for about 1 hour or 
until thickened.  Remove from heat and reserve.  In a blender or food 
processor, blend the remaining 1/2 quart of vinegar with the remaining 1/4 lb
of raisins, the garlic, lemon rind, and one-half of the ginger.  In a large
heavy kettle, combine the plums, plum syrup, and both vinegar mixtures and
stir thoroughly.  Add the remaining ginger, onions, and spices.  Blend to
mix well.  Simmer uncovered over low heat, stirring frequently, for
1 - 1 1/2 hours or to desired thickness.  Ladle boiling chutney into sterilized
pint jars to 1/8-inch from top.  Wipe rims and seals.  Can be kept in 
unsterilized jars for one month in refrigerator.

NOTES:  
I know I cut this recipe in 1/3 to make and I used red plum

I used pint and 1/2 pint jars with equal success.  

The lower end of the spice range makes a mild but still
zippy chutney.  I'm a wimp, I've never tried the higher end.  

I used two pans to make the whole thing.  I used one big pan to
hold everything after the intermediate cooking and to do the final cooking in,
and used a slightly smaller pan to do the cooking of the fruit, the syrup and
vinegar boiling.  After each finished, I just dumped it into the big pan and
kept going.  

Be sure to stir and cook on low heat.  This mixture will scorch easily, 
especially when cooking the fruit.  

Put down newspapers on the kitchen counters.  I was able to recognize the
recipe by the splatters on the book.  You can imagine what the kitchen and 
kitchen floor looked like.
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?