Pluot (Or Plum) And Apple Chutney

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   In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more; then, add the garlic and cook for another minute, stirring frequently.

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   Deglaze the pan with the port. Add the currants, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.

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   Cook over medium heat, stirring constantly. After a few minutes, add another 1/4 cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining 1/2 cup of vinegar; stir well to blend.

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   Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in the freshly ground pepper.

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   If processing for shelf stability, pour into sterilized jars and process according to the manufacturer's instructions for 10 minutes in a boiling water bath.

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   If not processing, this will last for 2 to 3 weeks tightly covered in the fridge.

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   I do hope you enjoy this. Affectionately yours, AntoniaJames ;o)

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   CANNING TIP: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!

No additional tips available.