Tomato and Plum Chutney

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.

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