found this from flowerlady posted last year.
I think this is the one you are looking for ! ;D
Old Doverhouse Chutney
Complete Cookery Course – Delia Smith
1 ½ lb (700g) Victoria Plums
1 ½ lb (700g) Cooking Apples – weigh after peeling
8 oz (225g) green or red tomatoes
8 oz (225g) onions
1 lb (450g) stoned raisins
1 ½ lb (700g) Demerara sugar
4 oz (110g) preserved ginger in syrup
¼ oz ( 5 g ) garlic – finely chopped
¼ oz ( 5 g ) whole chillies
1 ½ tbsp cooking salt
1 pint malt vinegar
Pick over plums, wash, cut in half remove stones, cut halves in two or three if very large.
Roughly chop tomatoes, not too small.
Place both into preserving pan.
Chop or coarsely mince, onions, apples, raisins, and preserved ginger and add these to pan, together with chopped garlic, vinegar, salt and sugar.
Tie chillies in bag, and add to mix
Cook chutney very slowly 1 - 1 ½ hours, or until liquid has evaporated. May need stirring during cooking
The channel test !!
A chutney is ready when the vinegar has reduced sufficiently. The way to tell is to make a channel with a wooden spoon right across the surface of the chutney. If the spoon leaves a channel imprinted for a few seconds – without it being filled with vinegar – the chutney is done!
but this year im using a HFW recipe which im going to make right now.