This is Mabel's favourite; a light bodied but full favoured old fashioned English chutney



  1. Wash plums, de-stone and chop finely
  2. Skin tomatoes then chop finely.
  3. Chop onions, apples, raisins and ginger very small.
  4. Place plums and tomatoes in preserving pan. Add vinegar and cook slowly until tender
  5. Add the remaining ingredients and cook gently for about two hours.
  6. Turn into sterilised jars and seal.
  7. The chutney will be ready to eat after a month and keeps well. If you want a smoother chutney then put apples and onions through a mincer.

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