Makes 4 lb (1.8kg)
1 lb (450g) onions
21/2 lb (1.1kg) plums (dark red or purple)
2 lb (900g) cooking apples
1 pint (600ml) cider vinegar
2 level teaspoons salt
1 piece dried root ginger
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 lb (450g) soft light brown sugar
Peel and finely chop the onions. Put onions into a saucepan and pour over cold water to cover. Bring to the boil, then lower the heat and simmer for 5 minutes until tender. Meanwhile, halve and stone the plums and peel, core and coarsely chop the apples. Put plums and apples into a large saucepan. Drain the onions and add to the pan. Add half the cider vinegar and the salt and simmer gently for about 30 minutes until fruit is softened.
Meanwhile, bruise the ginger and tie in a muslin hag along with the spices. Put into a separate saucepan and add the remaining cider vinegar and the sugar. Stir over low heat until the sugar has dissolved. Bring to the boil, then lower the heat and simmer for 5 minutes. Draw off the heat and allow the flavours to infuse for 30 minutes, then discard the muslin bag.
Add sweetened vinegar to the softened fruit and continue to cook gently for about 2 hours until chutney is quite thick. Pour into warmed jars and cover.