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Recipe by Orlando Murrin

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1. 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).
2. 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.

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Ingredients

• 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

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Difficulty and servings

Makes 900g/2lbs

Preparation and cooking times

Ready in about 1¼ hours, plus cooling time

Vegetarian

Ingredients

• 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

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