2 pounds firm-ripe plums
2 pounds cooking apples
1 pound onions, thinly sliced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
1 tablespoon mustard seeds
1 tablespoon salt
2 cups red wine vinegar
2 ⅓ cups firmly packed light brown sugar
Quarter and pit the plums. Peel, core, and coarsely chop the apples.
In a preserving pan combine the plums, apples, onions, garlic, ginger, mustard seeds, and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes, or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.Add the vinegar and brown sugar and cook the chutney for 30 to 40 minutes, or until it is thickened and the vinegar is absorbed.
Spoon the chutney into warm sterilized jars and seal. Store the unopened jars in a cool, dark place for at least 6 week before eating.
Make 3 quarts