Plum and Pear chutney

[debih]

1kg plums, quartered and stoned
750g pears, peeled, cored and diced
750g cooking apples, peeled cored and diced
500g shallots (or onions), peeled and diced
250g stoned prunes, roughly chopped
500g soft brown sugar
600 ml cider or white wine vinegar
pinch salt
2 tsp dried chilli flakes

Spice bag -

50g fresh root ginger, bruised
2 tsp mustard seeds
2 tsp black peppercorns

Make the spice bag up (use muslin). Put it into the pan with all the other ingredients. Bring slowly to the boil, stirring occasionally.

Simmer, uncovered for 2.5 to 3 hours (sometimes more). Stir regularly.

It is ready when it is thick and glossy, rich in colour and well reduced. Use the wooden spoon along the bottom method to check (see the green tomato chutney recipe).

Put in jars whilst still warm (makes approx 10 x 340g jars). Leave for a couple of months before opening. Should last for a couple of years.