This chutney is the perfect way to jar your favourite summer memories. Delicious on a sandwich, with meat or on a cheeseboard.
30ml olive oil
2 red onions, chopped
3 cloves of garlic, minced
3cm fresh ginger, grated
2-3 red chillies, sliced
2 cinnamon sticks
2 star anise
750g tomatoes, halved
750g plums, pitted and halved
a handful of parsley
190ml brown sugar
250ml apple cider vinegar
2,5ml salt
Heat the oil in a saucepan over medium heat.
Add the onion and fry until soft and translucent.
Add the garlic, ginger, chillies, cinnamon and star anise and cook until fragrant.
Add the tomato, plums, herbs, sugar, vinegar and salt and bring to a boil.
Turn the heat down to low and simmer for one and a half hours or until the chutney has thickened.
Remove the spices, adjust the seasoning and spoon the chutney into sterilised jars.
Serve as a condiment to leftover meat, a cheeseboard or simply on a sandwich.
My Whisk and I 
Smells delicious.
Any thoughts on how to combine with apple and beetroot?
Also I amended your recipe ever so slightly and added some yellow mustard seeds and fresh ground coriander seeds.
Hugh
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I have not played around with other ingredients but if I had to I would replace half the plums with apple/beetroot.. Please let me know how the experiment goes!!
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I have just made this and can already tell its going to be absolutely yummy, before it has even had a day to mature! I went out and bought more plums and tomatoes and have now made 2 more batches. I can’t wait until it has matured. And … I am not a great chlli fan. The fruitiness of the plums is amped up with the chilli.
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