Does anybody have a good recipe for Chutney, want to use my plums up!

dont know any chutney recipes but I have just made the mostest delish Plum jam, and got a load stewed that I have with my porridge!

I used ot have one years ago, when we had plum trees, will try and fish it out.

Do you want some of mien too, as I have so many I have jam, chutney and wine on the go and that's just half the pick so far.

My MIL made this one last week whilst housesitting for us - I found the recipe online for her -  she's left us some but the advice is to leave chutney for a few mnths before eating so I can't tell you if it's any good!  It's delicious with cold meats (or so the recipe says). Makes 10-11 340g jars.

1kg plums, quartered and stoned
1.5kg apples or pears or a mixture, peeled, cored and diced
500g shallots
250g stoned prunes, roughly chopped
500g soft light brown sugar
600ml cider vinegar or white-wine vinegar
2 tsp dried chilli flakes (optional)
Salt
For the spice bag
50g fresh root ginger, bruised
2 tsp mustard seeds
2 tsp black peppercorns

Make your spice bag by tying up the spices in a 20cm square of muslin. Put this into a preserving pan with all the other ingredients and bring slowly to the boil, stirring occasionally. This will take a while, but don't hurry it.

Let the mixture simmer, uncovered, for 2½-3 hours. Keep an eye on it and stir regularly to ensure it doesn't burn. It's ready when it's thick and glossy, rich in colour and well reduced, but still with chunks of fruit discernible. It is thick enough if, when you draw a wooden spoon through, the chutney parts to reveal the pan's base for a few seconds.

Pot the chutney while warm in warm, sterilised jars. Pack down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids. Store in a cool, dark place and leave for a couple of months to mature before using. Use within two years.  Hugh Fearnley Whittingstall