Plum chutney

Serves: 20

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Total Time: 195

Prep Time: 15

Cook Time: 180

• 450 gram(s) (1lb) plums, stoned
• 1 large onion, finely chopped or grated
• 75 gram(s) (3oz) raisins
• 250 gram(s) (9oz) light muscovado sugar
• 3 clove(s) garlic, finely chopped
• 450 ml (¾ pint) red wine vinegar
• juice of 1 orange, about 50ml/2 fl oz
• 1 teaspoon(s) salt
• 2 stick(s) cinnamon
• 3 sprig(s) rosemary
• 2  bay leaves
• You will need: 2 large sterilised jam jars

Method

1. In a large heavy-based pan, add all ingredients and stir well to mix. Put over a high heat and bring to the boil. Reduce heat to a simmer and half cover with a lid.
2. Leave to simmer for 2-3 hrs, stirring occasionally to stop it sticking. When it's thick and jammy, remove from heat, remove cinnamon sticks, rosemary and bay leaves, and let it cool. Pour into clean jars and seal when cool.

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