Combine all ingredients in a large casserole or heavy pot. Bring to the boil. Reduce heat and cover. Simmer 45 minutes to 1 hour, stirring frequently, until the apples and plums are tender and the chutney is thickened.
Ladle hot chutney into sterilised jars and seal, or allow to cool and store in the refrigerator until ready to serve. Will last in the fridge for a month.
Having had a glut of victoria plums, this was just the recipe i was looking for. A nice straightforward recipe easy to follow. I left it 3 weeks to mature be for trying. I've just had a red Leicester and chutney sannie and the chutney was really nice, tasting strongly of plums. If I get a glut of Victorias next year, I'll be brushing this recipe off and using it again - 20 Oct 2013
Everything about this recipe is perfect! I used an unknown heirloom variety of English plum grown for over 50 years by my 87 y/o neighbor who started her tree from a cutting taken from her grandfather's old plum tree. I used different varieties of fresh picked farm fresh apples. I canned seven half pints. The end result was fantastic! Highly recommend this recipe. - 08 Oct 2015