It's probably impossible to replicate this chutney. I made it just before Christmas 2009 when I had five or six different varieties of plums all converging on ripe instead of spreading over about 4-6 weeks. There are cherry plums, Christmas plums, plumcots, Billingtons, Marabellas Wilson's Earlys, and a seedling hedgerow plum represented here.
Here's the rough proportions:
2 kg (plus a little) mixed plums, red and yellow flesh, weighed ater removal of stones. I used a short-blade sharp knife. Get used to it... Seiving the mix later to get rid of stones is even more of a PITA.
600g brown sugar
300g wine vinegar - very sour
100g left over mixed dried fruit from the Christmas fruit cakes
1 lemon - finely chopped outer peel and juice
4 dried figs, also left over from Christmas cakes
1 rd teaspoon powdered ginger
1 rd teaspoon gd cinnamon
1 scant teaspoon gd cardamom
1 large apple chopped coarsely
Method
Combine in large stainless steel saucepan and bring to boil over low to medium heat.
Apply stick blender to reduce mix to the consistency you want.
Evaporate to about 1/2 to 2/3 of the original volume, using a low temperature to preserve as much of the fresh fruit quality as possible. Stir frequently to prevent caking and burning on the bottom.
I heat jars in the microwave - about 8 medium jars, heated for 7 minutes, and timed to be taken out a minute or two before the chutney is ready. Soak lids in boiling water for five minutes. Use only unscarred lids as otherwise they will corrode.
Good fruity flavour, quite sharp, but not hot as in peppery.
