Ingredients

2 kg fresh plums, pitted and quartered
1 onion, chopped
1 garlic clove, peeled and finely chopped
2 ½ cups  brown sugar
2 cups cider vinegar
1 tablespoon ground ginger
1 tablespoon ground mustard
1 teaspoon ground cinnamon
1 teaspoon ground chilli
1 teaspoon five spice
½ teaspoon ground cloves 

Method

Place all ingredients in a large pot, and bring to a boil. Reduce heat and simmer until reduced by a third or until it thickens to a chutney consistency (60-90 minutes)

Carefully ladle hot chutney into warm, sterilised jars, leaving 1cm space at the top. Seal and allow to cool

Once opened store in the refrigerator