Oregon Plum Chutney

2 cups brown sugar	3/4 cup cider viengar
2 cloves garlic, minced	1 small onion, minced
3 to 4 tablespoons chopped wild ginger root or fresh commercially grown ginger	3 and 1/2 cups halved pitted oregon plums or other purple plums
1 cup salal berries or raisins or currants	1 tablespoon crushed dried red peppers
1/2 teaspoon dry mustard	2 teaspoons salt

Combine sugar and vinegar. Heat, stirring until sugar dissolves. Add remaining
ingredients except plums. Stirr well.

Add plums, cook slowly, stirring occasionally, until thick, about 50 minutes.

Pour into sterilized jars. Seal with paraffin. Makes four 1/2 pint jars.