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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds italian prune plums |
1 cup packed light brown sugar |
1 tablespoon minced peeled fresh gingerroot |
1 large garlic clove, minced |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon ground coriander seeds |
1 teaspoon ground allspice |
1/2 cup white-wine vinegar |
1/2 cup fresh lime juice |
Directions:
1. Sterilize four 8-ounce Mason-type jars.
2. Quarter and pit plums and cut into 1/4-inch pieces. In a 2-quart heavy saucepan stir together plums and remaining ingredients and bring to a boil over moderate heat. Lower heat and simmer mixture, stirring occasionally, 15 minutes. Pour chutney into jars. Wipe rims with a dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep kettle. Cover jars with hot water by 2 inches and boil, covered, 5 minutes. Transfer jars with tongs to a rack and cool completely. Store chutney in a cool, dark place.
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