PLUM & ALMOND CHUTNEY

Plum & almond chutney image

Provided by Orlando Murrin

Time 1h15m

Yield Makes 900g/2lbs

Number Of Ingredients 10

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

Steps:

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.