3 1⁄2 cups purple plums, seeds removed (I used red plums!) Combine sugars and vinegar in a large saucepan. Bring to a boil, stirring until sugars dissolve. Add remaining ingredients; mix well and bring to a boil. Reduce heat and cook gently 45-50 minutes until thickened. Stir often to keep chutney from scorching.
Combine sugars and vinegar in a large saucepan. Bring to a boil, stirring until sugars dissolve. Add remaining ingredients; mix well and bring to a boil. Reduce heat and cook gently 45-50 minutes until thickened. Stir often to keep chutney from scorching. Pour into hot sterilized jars and seal. **Allowat least one month to season before opening.
Stir salt, ginger, chili powder, cloves, and cinnamon into the mixture. Cook over low heat until desired consistency is reached, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
This sweet and spicy, low-sugar apple chutney is full of flavor and a delicious homemade condiment to serve with chicken, fish, and meat. It's also a great addition to a cheese plate. 1 jalapeño pepper,, minced (discard ribs and seeds unless you want it spicy) Heat oil in a medium sauce pot.