Chinese five-spice plum chutney

Ingredients

1 ½ kgs	Plums (Main)
500 g	Granny Smith apples
1	Large onion
3	Garlic cloves
1 Tbsp	Grated ginger
1 Ltr	White vinegar
1 Tbsp	Chinese five spice
1 Tbsp	Salt
1 tsp	Ground chilli
750 g	White sugar

Directions

1. Halve and stone the plums. Place in a large, heavy-based stainless-steel saucepan.
2. Quarter the apples and core. Place in a food processor and coarsely chop. Add to the plums.
3. Quarter the onion and place with the garlic in the food processor.
4. Coarsely chop. Add to the plums, together with the remaining ingredients.
5. Bring to the boil, reduce the heat and simmer gently for about 1 hours or until thickened.
6. Stir often to prevent the mixture burning on the base.
7. Pour into hot, sterilised jars and seal. Leave for about two months before use.
8. Makes about 8 cups.