Plum Chutney - cooking recipe

Ingredients

2 1/2 - 3 lbs dark firm-ripe plums, cut in half, pitted, and then quartered (Santa Rosas)
1/2 cup golden raisin
1 piece fresh ginger, peeled and grated (2-inch piece)
1 medium white onion, chopped
1 jalapeno, seeded and slivered
1 1/2 cups sugar
3/4 cup cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon curry powder, preferably Madras
1 pinch salt
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons minced crystallized ginger

Preparation

Combine the first 12 ingredients in a slow cooker.
Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
Stir in crystalized ginger.
Turn off the cooker and let cool to room temperature in the slow cooker.
Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
The chutney will keep in the refrigerator for up to 2 months.