Marrow, Plum & Apple Chutney (no onion)

If you are a regular to this blog you know I am intolerant to onions & have to improvise without losing flavour. Chutney is a favourite preserve, I love making it out of all sorts of mixtures & this is one of my preferred recipes.
This chutney lasts forever & is fabulous in sandwiches, with salad, burgers you name it ;-)
2 Heads of garlic, crushed & chopped
1 lg Marrow, peeled & chopped (scoop out seeds, wash, dry & store for planting)
500g-1kg Plums
2lb Apples, peeled cored & chopped
1lt  Vinegar
1tbsp Ginger
2tsp Cinnamon
2tsp Allspice
1tsp Nutmeg
1kg Sugar
2tsp Salt
Put the plums in a large pan with a little water & heat till the plums soften. Turn of the heat & skim out the stones.
Add all the ingredients, except the sugar, stirring after each add.
Bring to the boil, then simmer till all is soft. Keep an eye on it & stir frequently.
Add the sugar & stir till it is dissolved. Cook till it is thickened, the apple has cooked down & you can run a spoon through leaving a channel behind.
Spoon into sterilised jars, wipe rim & seal the lid & leave to cool down.

You should hear the lids popping. When the chutney is cold check the jars are sealed properly by pressing the centre of the lid, it should NOT move.
Store for 3 months before eating, for all the flavours to develop.

Marrow & Plum (no onion) Chutney

This is a really lovely chutney the mix of fruit with vegetable is lovely & it goes just as well with cheese as with ham in sandwiches & also with meat, salad & cheese board. A very versatile chutney.
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.