A sweet and tangy plum chutney with a touch of warm spices .
In a thick bottomed stock pot mix the chopped fruit with sugar. Cook over medium heat stirring occasionally. Cook for about 8 to 10 minutes until the mix turns to liquid.
Add salt , chili powder , ginger powder , cinnamon and cloves to the mix . Over low heat cook until the mix reaches the desired consistency. Stir often to prevent the chutney from sticking to the bottom of the pan. Taste and add more spices if needed.
When the chutney thickens place a drop of it into a bowl with cold water. If it sets and does not spread the chutney is ready , otherwise cook a little more and test again.
Add the vinegar, mix in and cook over low heat for 5 more minutes. Stir frequently to prevent burning.
Bottle into clean sterilized bottles and process in a water/pressure Canner if planning to store for long , otherwise cool completely and refrigerate.
Use within the next few weeks (3 to 4 ).