Plum Chutney

Course : Curry
Serves: 6
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25 pounds plums
8 pounds onions
4 pounds apples
5 pounds currants
8 pounds brown sugar
7 cups white vinegar
2 pieces fresh ginger
7 teaspoons dry mustard
7 teaspoons curry powder
7 teaspoons salt

Preparation / Directions:

Cook all except sugar. Add sugar to dissolve. Cook and bottle. This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle.

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