Prep your veggies: Peel the garlic cloves and cut them into thin slices. Peel and shred the ginger finely. Thinly slice the onions, then put them in a large, wide saucepan with the garlic and ginger. Peel, core and chop the apples, then add to the pan with the spices, vinegar and salt.
Bring the pan to the boil over a gentle heat, give everything a good stir, then turn down the heat and cover the pan. Simmer for 30 mins until the apples are cooked and soft.
While the apples are simmering, stone and quarter the plums, then add them to the cooked apples with the sugar. Stir well and leave to bubble away, this time uncovered, for another 40 mins stirring regularly until the plums are cooked but still retain some of their shape. Ladle into the sterilised jars and put lids on while still hot. Turn the jars upside down on a tea towel to make a seal and leave to cool.
This chutney is best kept for about a month before eating. The flavours of the spices will continue to develop. It will keep for 1 year in a cool place but once opened store in the fridge and use within a month. A perfect Christmas accompaniment to cheeses and cold cuts. Enjoy!