An autumnal recipe for plum and apple chutney
1 garlic bulb
Thumb sized piece of root ginger
2 large onions
1kg Bramley apples
3 star anise
1 teaspoon cumin seed
1 cinnamon stick
500ml bottle cider vinegar
1 tablespoon salt
1 kg plums
450g dark muscavado sugar
Peel garlic and cut into slivers. Peel and shred the ginger. Halve peel and slice the onions. Put all in a large pan.
Peel, core and chop the apples. Add to the pan together with the spices, vinegar and salt.
Cover the pan. Keep covered and simmer gently (probably 30+ minutes) until the apples are cooked and are a pulp.
Remove stones from plums and cut plums into quarters. Add to pan. Simmer uncovered. The plums should be cooked but retain their shape.
Decant into sterilised jars. Seal. Allow to cool. Store.
The flavour will gradually develop over time.