Wash and halve
the plums to remove the stones then chop plums in half again.
Put the plums
and tomatoes in the pan.
the onions, apples and raising (or put in food processor) and add to the
pan along with the garlic, vinegar, sugar and salt.
chillies in the gauze and suspend the bag from the pan handle (if you
want the chutney to be a bit more spicy).
slowly for 1.5 hours or until most of the liquid has evaporated i.e.
when a groove made on the surface doesn’t fill immediately, stirring
occasionally to avoid the mixture sticking to the bottom the saucepan
and gently prod the gauze bag.
chutney whilst still hot into sterilised jars. Seal with paper discs and
Store for a
few months before eating.