Preparation:
Pit and quarter the plums. Peel, core, and quarter the apples. Combine all ingredients in a large Dutch oven; bring to a boil. Cook, uncovered, over medium heat 2 hours or until thickened, stirring occasionally.
Quickly spoon chutney into hot sterilized jars, leaving 1/4" head-space; cover at once with metal lids, and screw bands tight. Process 10 minutes in boiling-water bath. --- Southern Living magazine |
