Plum & almond chutney

• firm plums↗900g g

  stones and roughly chopped

• onion↗1 1

  roughly chopped

• fresh root ginger↗5cm piece of 5cm piece of

  grated or finely chopped

• orange juice↗225ml ml
• red wine vinegar↗100ml ml
• raisins↗140g g

  (try the nice big Lexia raisins)

• light muscovado sugar↗50g g
• cinnamon↗1 1

  stick

• chilli flakes↗½tsp ½tsp
• blanched almonds↗25g g

  each cut into 3 strips

Step-by-step instructions

1. 1

   Put everything except the almonds into a large pan – shallow is better as the chutney will thicken faster. Bring to the boil and simmer for 30-40 minutes until the plums are tender, stirring occasionally at first, more frequently in the later stages. The chutney is done when it has thickened but is still slightly liquid (it thickens further as it cools).

2. 2

   Stir in the almonds and boil for 5 minutes more, stirring. Pour into warm sterilised jars and cool before sealing. Can be eaten straight away, but keeps for up to 3 months in the fridge.