Apple, plum and ginger chutney

Goes really well with the Chicken Liver Parfait!

• 75g fresh root ginger
• 1.4kg plums stoned and roughly chopped
• 1.4kg Bramley apples, peeled, cored and chopped
• 2 red onions, chopped
• 250g sultanas
• 350g light brown sugar
• 2tsp salt
• 1 clove garlic
• 400ml distilled white vinegar (or cider vinegar)
• 1 tsp ground allspice

Peel and finely chop ginger and place in a heavy bottomed or preserving pan with the chopped plums, apples, onions, sultanas and garlic.

Mix in remaining ingredients and bring slowly to the boil, stirring frequently. Reduce heat to gentle simmer and let the chutney bubble, uncovered for 90-120 mins, stirring frequently until the chutney has a thick pulpy consistency.

Preheat oven to 180 degrees (gas 4) and put jars into oven for 20-30 mins to sterilise. Spoon chutney into jars and cover immediately with vinegar proof lids. Label and store in cool, dark place for at least 2 month before eating.

Keep unopened for 1 year from bottling and eat within 1-2 month from opening, keep refridgerated.

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