Spicy Red Plum And Tomato Chutney

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Washington Post


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1 small yellow onion, coarsely chopped

1 1/2 tablespoons peeled and finely chopped ginger root

1 3-inch stick cinnamon

1 teaspoon allspice berries, crushed (may substitute 1/2 teaspoon ground allspice)

1/2 teaspoon black peppercorns, crushed (may substitute scant 1/2 teaspoon coarsely ground black pepper)

1/4 teaspoon salt

1 to 3 pinch dried hot red pepper flakes, crushed, to taste

2 cloves, finely crushed (may substitute 1/8 teaspoon ground cloves)

3/4 cup sugar

1/2 cup apple cider vinegar

2 tablespoons water

2 1/2 cups pitted and chopped (3/4 inch) unpeeled red or yellow plums

1 1/4 cups slightly underriped peeled tomatoes, chopped in 3/4-inch pieces

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