Spicy plum chutney
- Place all ingredients in a saucepan (make sure the plums are coarsely are chopped with stones removed) and bring to the boil, stirring until sugar dissolves.
- Turn down the heat and simmer for 30 to 40 minutes or until reduced and thick. Spoon into sterilised jars and seal well.
Tip: Store chutney in the fridge once it's opened. Serve with cheese and crackers, roast chicken or pork, or chargrilled beef steaks.