Plum chutney

• plum↗1kg g

  halved, stoned and finely chopped

• onions↗3

  finely chopped

• dried cranberries↗100g g

  or raisins, roughly chopped with an oiled knife

• finely grated ginger1tbsp tbsp
• black mustard seed1tbsp tbsp
• ground cumin↗1tbsp tbsp
• paprika↗1tbsp tbsp
• chilli flakes↗1tsp tsp
• red wine vinegar↗300ml ml
• light muscovado sugar↗500g g
• salt↗2tsp tsp

Step-by-step instructions

1. 1

   Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.

2. 2

   Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 30-40 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.

3. 3

   Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.