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PLUM CHUTNEY

This chutney is a good accompaniment to cold meats and sharp Cheddar cheese and is also a good marinade for pork or chicken (see recipe following).

Makes 3 quarts

2 lb. firm-ripe plums

2 lb. cooking apples

1 lb. onions, thinly sliced

2 garlic cloves, minced

1 piece of fresh ginger, peeled and minced

1 T mustard seeds

1 T salt

2 C red wine vinegar

2 1/3 C firmly packed light brown sugar

Quater and pit the plums. Peel, core, and coarsely chop the apples.

In a preserving pan, combine the plums, apples, onions, garlic, ginger, mustard seeds and salt. Bring the mixture to a boil over low heat, and simmer for 30 minutes or until the ingredients are softened and can be easily crushed with the back of a spoon against the side of the pan.

Add the vinegar and brown sugar and cook the chutney for 30 to 45 minutes, or until it is thickened and the vinegar is absorbed.

Spoon the chutney into warm sterilized jars and sea. Allow to age for 6 weeks before using.

CHICKEN AND PLUM CHUTNEY KEBABS

2 lb. chicken thighs

1 C PLUM CHUTNEY (above)

1/2 C plain yogurt

1/2 tsp. chili powder

1/2 tsp. turmeric

2 T olive oil

1/4 LB pearl onions, peeled

1 LB zucchini, cut into 1-inch rounds

Skin the chicken thighs and with a cleaver cut them into 1 1/2-inch pieces, including the bone. (I use boneless breasts.)

Pass the chutney through a sieve set over a large bowl, pressing hard with a spoon. Stir in the yogurt, chili powder, turmeric and oil. Add the chicken to the yogurt mixture and let it marinate, covered at room temperature, for several hours (or overnight in the fridge).

Thread the chicken alternately with the onions and zucchini onto 4 skewers. Reserve the marinade. Cook the kebabs on a grill over hot coals, or broil them, basting with the marinade and turning them frequently, for 15 minutes.

June