My chutneys are without onion through an allergy but obviously if you are ok then please add a large onion instead of the garlic
Made with red plums but also can be made with the big purple plums, these are even fruitier.
2 Heads of garlic
1 1/2 kilo Plums
1 1/2 kilo Marrow de-seeded & chopped, remove peel if this is tough
1 litre Vinegar
1 tbsp Ginger
1 tsp Nutmeg
2 tsp Allspice
2 tsp Cinnamon
2 tsp Salt
1 kilo Sugar
Peel & de seed marrow chop small. Crush & chop garlic. Put plums into pan with little water & gently heat to release stones. Remove with a skimmer spoon. Add Garlic & Marrow to pan & stir. Add spices & salt & stir well then add vinegar, stir & bring to boil. Simmer till soft then stir in sugar till it is dissolved.
Cook till chutney is thick & you leave a channel behind as you draw a spoon through it. Pour into pre sterilised jars & seal.
Store for three months to mature the tastes. Will keep for over a year.