3 ripe plums, de-seeded and chopped
1/2 onionClick to find more about onion, chopped
2 dried red chillies, whole (broken in half ONLY
if you want real heat in your chutney)
3 tbsp limeClick to find more about lime juice
1 tbsp balsamic vinegarClick to find more about vinegar
1 tsp cinnamonClick to find more about cinnamon powder
2 tbsp sugar
1 tsp oil
1/2 tsp mustard seeds
SaltClick to find more about Salt to taste
1 cup water
1.In a pan, heat the oil and fry the red chillies.
Pop the mustard seeds with the pan covered.
2. Put in the chopped plums and stir, then add the cinnamonClick to find more about cinnamon powder, balsamic vinegarClick to find more about vinegar, limeClick to find more about lime juice and saltClick to find more about salt. Stir well.
3. Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.
4. When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.
5. Let cool and store in the fridge. This chutney can be used as a dip for savoury snacks or as a side-dish with chapatis.