Serves: Makes about 350g (1 medium jar)
Cook: 25 min
500g dark red plums
2 Shallots, chopped
1 tbsp Olive oil
100ml white wine vinegar
3 tbsp water
1 cinnamon stick
100g demerara sugar
1. Cut the plums in half down the crease, twist the halves in opposite directions and pull apart. Prise out the stones and discard. Roughly chop the flesh.
2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil and heat until sizzling. Sauté gently for 5 minutes until softened.
3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened.
4. Meanwhile, heat the oven to 100-120°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.