500g plums
1 medium onion (optional), chopped
1 tbsp olive oil
100ml white wine vinegar
100g sugar
2 tsp flaked chilli
Method
Stone the plums and chop. Add the chopped onion. Add the vinegar and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes. Add the chilli and stir occasionally, until softened and slightly thickened.
Meanwhile, heat the oven to 150°C /gas 1-2. Place a clean medium-sized jam jar in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal with a lid and leave to cool completely.
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