Spiced Plum & Beetroot Chutney
1kg plums, stoned and quartered
380g beetroot (about 3 medium), peeled, cored and cut into chunks
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 heaped tsp (approx.) of ginger, finely chopped
375ml white vinegar
500g Raw Sugar
1/2 tsp dried chilli flakes
1 tsp chinese five spice
1/4 tsp salt
In a large saucepan place the plums, beetroot, onion, garlic and ginger. Add the remaining ingredients, bring to the boil then reduce heat to a gentle boil cooking until the fruit has dissolved and the liquid reduced to a thick sauce (approx. 40-50 mins). Stir regularly.
Spoon into hot, sterilised glass jars and seal. Allow to cool, store in the refrigerator.