Sally's Chutney

Delicious, easy-to-make chutney made with fruit or tomatoes, serve with all types of poultry

Put 2C sugar, 1T molasses, 3/4C apple cider vinegar, 1t crushed or ground red pepper, 2t salt, and 2t mustard seeds in a large pan. Bring to a boil, stirring to make sure sugar is dissolved.

Add 2T chopped garlic and 1/2C diced onion, 1/2C finely chopped preserved ginger (use scissors), 1C yellow raisins, 3 1/2C fresh plums, apricots, or seeded tomatoes. Simmer 1 hour, stirring gently every 10 minutes.

Fill quart or pint canning jars to 1/4 inch from top and wipe the rim clean. Cap and boil covered with 1 inch of water for 20 minutes.

Store in dark place. This improves with age. Keep in the fridge after opening. This recipe is from my mom, Sally.