I decided to use both my Italian plums and prune plums.
Italian plums are larger and have a more yellow coloured flesh than the prune plums.
Prune plums can be eaten quite green (my dad likes them this way) or you can wait until they are softer and the flesh is a little yellower. They are usually the last plums ready but this year, one of the trees was ripe early so I used them in the chutney.
10 c plums - cut into pieces (I used prune plums and Italian plums)
4 apples - cored, peeled and chopped - (about 2 c)
1 onion, chopped
2 large cloves garlic, minced
1 c golden raisins
2 c sugar
1 1/2 c vinegar
2 tsp salt
2 Tbsp mustard seed
1 tsp curry powder
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
Wash and pit plums.
Cut into pieces. I ended up using 5 cups of Italian Plums.
Do the same with the prune plums.
I again used 5 cups of cut-up prune plums.
Peel, core and chop apples. Chop onion and mince garlic. Add raisins and rest of ingredients. Bring to a boil, then reduce heat. Stir often and let mixture cook and thicken. It takes around an hour for this to happen.
Fill sterilized jars and process in a hot water bath for 10 minutes. This recipe made 5 pints and 1 half pint. You should allow chutney to sit for 4 to 6 weeks before eating it so the flavours can meld.