Plum Chutney

Ingredients

Makes 750 ml

• 1kg plums

• 2 medium onions (400g)

• 100g sultanas

• 1 red chilli

• 4 tbsp fresh grated ginger

• 2 small cinnamon sticks (4 inch total)

• 4 star anise

• 300ml red wine vinegar

• 100g soft light brown sugar

• pinch of salt

Method

Lets start with all the chopping. So remove the stones from the plums and chopping into small pieces about 1cm cubes. Then dice the onion the same. Roughly chop the sultanas and lastly deseed and finely chop the chilli.

Now just grate the ginger or very finely chop. Then add all chopped and remaining ingredients to a large saucepan.

On the hob bring to a boil then with the lid on simmer for 45 minutes stirring occasionally to stop anything syticking to the bottom.

After this is done remove the lid and fish out the cinnamon sticks and star anise as it's so much easier to do now while there is more liquid in there. Leave on the heat with the lid off for another 15 minutes or so to reduce, stirring more frequently. Once you can see the bottom of the pan when you stir the chutney and it oozes back over rather than flows the chutney should be at the perfect consistancy.

Now just spoon into sterilised jars, seal and keep in the cupboard for up to a year or a few weeks once opened in the fridge. Or just eat straight away as the flavours really don't need much time to mature.