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Before starting this Greengage Chutney recipe, make sure you have organised all the necessary ingredients.
In a ramekin, soak the currants in hot water until swollen.
Finely slice the onions, using a sharp knife.
Place the sliced onions in a saucepan together with the plums, which have been halved and stoned. Add half a glass of water.
Cook over medium heat for about 20 minutes.
Add the brown sugar...
... the apple cider vinegar, drained currants, lemon juice and clove. Season with salt and pepper.
Cook over low heat for about 30 minutes, stirring frequently with a spatula to prevent the preparation from sticking to the bottom of the pan.
The chutney is ready when it has the same consistency as a preserve or thick compote.
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