Plum & almond chutney

Name: Plum & almond chutney
Yield: Makes 900g/2lbs
Ingredients: 900g firm plums stones and roughly chopped; 1 onion roughly chopped; 5cm piece of fresh root ginger grated or finely chopped; 225ml orange juice; 100ml red wine vinegar; 140g raisins (try the nice big Lexia raisins); 50g light muscovado sugar; 1 cinnamon stick; ½tsp chilli flakes; 25g blanched almonds each cut into 3 strips

Orlando MurrinMakes 900g/2lbsSource

200 kcal or less chutneys condiment fruit jams jars make ahead on toast onion onions over an hour pickles ploughmans plum plums preserves raisin raisins side dish winter

Ingredients

900g firm plums stones and roughly chopped

1 onion roughly chopped

5cm piece of fresh root ginger grated or finely chopped

225ml orange juice

100ml red wine vinegar

140g raisins (try the nice big Lexia raisins)

50g light muscovado sugar

1 cinnamon stick

½tsp chilli flakes

25g blanched almonds each cut into 3 strips

Method

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).

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.