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.