Pluot Chutney

They walked in yesterday and put out their cache of fruit on the counter. Green plums? I thought. Was wrong . They were Pluots- a hybrid 30 percent apricot and 70 percent plum. And my mind was already thinking up what I wanted to do with them!

Juicy, sweet and slightly tart- lovely to take a bite into , or make it into a chutney or a beautiful glaze for a roast. Not forgetting they can be used in a salad. Couldn't wait to get my hands on them!

Remembered mothers recipe for sliced green mango chutney- and adapted...

4 cups  Pluots washed, seeded and sliced ,skin on*

1/2 cup sugar

1/4 cup vinegar

1/2 onion chopped

2" piece cinnamon

8 - 10 cloves

Salt

Soak in a little vinegar and grind to paste:

 2 whole red chillies

2 cloves garlic

1 teaspoon grated ginger

8-10 raisins + 10 - 12 extra

Put vinegar, sugar, cinnamon stick and cloves in a non reactive heavy bottom pan and cook on medium heat. When it just starts bubbling, add Pluots , onion! salt and ground raisin paste.Cook till it comes to a boil, then reduce to a simmer. Cook till it thickens.Cool and store in clean jars.

* Use plums if you can't get hold of Pluots!