Plum Chutney - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 tsp ground cardamom
2 tsp yellow mustard seeds
2 None onions, sliced
2 1/4 lbs plums, pitted and chopped
2 None apples, peeled and chopped
2 cups firmly packed brown sugar
1 cup dry red wine
2 cups white vinegar

Preparation

Melt butter in large saucepan on medium heat. Cook garlic and ginger for 1 min until fragrant.
Stir in spices and onions; cook until onions are soft. Stir in remaining ingredients. Cook, stirring, without boiling, until sugar has dissolved.
Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 30 mins, or until thick.
Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.