- 3kg ripe dark red plums
- 1.5kg brown onions
- 1kg green cooking apples
- 375g packet seedless raisins
- 45g garlic (about 4 large cloves) crushed
- 2 tablespoons salt
- 1 tablespoon ground ginger
- 1 cup Wild’s Ezy-Sauce
- 1.5kg sugar
- 2-4 cups cold water
Wash and roughly slice plums. Peel and chop onions. Peel, core and dice apples. Place in a large saucepan with remaining ingredients, except sugar and water.
Bring to the boil and simmer for approximately one hour, stirring occasionally until stones have loosened and fruit has softened. Sieve through a colander over a large bowl to remove stones.
Return fruit pulp and liquid to a clean saucepan, stir in sugar until dissolved. Boil gently for a further 1-1½ hours until chutney is a thick, jam-like consistency.
Add extra water if necessary during cooking to prevent contents sticking to pan base to achieve desired consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.
Makes approx. 3 litres.