RICHLY SPICED PLUM CHUTNEY
I fiddled around with the quantities as it looked like there were too few plums and way too much vinegar, anyway, I trippled everything as I had so many plums to deal with, so below is just a gauge
1kg plums, halved, stoned and finely chopped
3 onions, finely chopped
100g raisins, roughly chopped
1 tbsp finely grated ginger
1 tbsp black mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
500 ml red wine vinegar
500g light muscovado sugar
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.
Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
Pot into sterilised jars, seal, label and store for at least 2 weeks before eating
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