Start by getting the ingredients ready.
Peel the garlic cloves and cut them into
slivers. Peel and thinly shred the ginger.
Halve, peel and thinly slice the onions,
then put them in a large, wide saucepan
or a preserving pan with the garlic and
ginger. Peel, core and chop the apples,
then add to the pan with the spices,
vinegar and salt.
Bring the pan to the boil over a gentle
heat, give everything a good stir, then turn
down the heat and cover the pan (if you
don’t have a lid use foil). Simmer for 30 mins
until the apples are cooked and pulpy.
While the apples are simmering, stone
and quarter the plums, then add them to
the cooked apples with the sugar. Stir
well and leave to bubble away, this time
uncovered, for another 40 mins stirring
regularly until the plums are cooked but
still retain some of their shape. Ladle into
the sterilised jars, seal and label.
This chutney is best kept for about
a month before eating as the vinegar
needs a bit of time to mellow. If you
don’t want the flavour of the spices
to develop any more, then take out the
cinnamon and star anise before potting.
It will keep for 1 year in a cool place but
once opened store in the fridge and use
within a month.