TRY this easy and yummy recipe for plum and raisin chutney.
PLUM AND RAISIN CHUTNEY
In a large shallow heavy-based saucepan, put 900g firm plums (stones removed and roughly chopped), one roughly chopped onion, a 5cm piece of fresh root ginger (grated or finely chopped), 225ml orange juice, 100ml red wine vinegar, 140g raisins, 50g light brown sugar, one cinnamon stick and 1/2 teaspoon chilli flakes.
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 25g slivered almonds and boil for five minutes more, stirring. Pour into warm sterilised jars and cool before sealing.
Can be eaten straight away, but keeps for up to three months in the fridge.
