Ingredients

Method

• 30 ml oil
• 7 ml ground coriander
• 5 ml powdered cardamom seeds
• 5 ml coconut shavings (dried or fresh)
• 6 - 8 firm plums, pitted and cut in half
• 170 g dried cranberries
• 400 g sugar

Method

Ingredients

Heat the oil in a wide saucepan over a low heat. Add the coriander, cardamom and coconut.

Sauté for 1 minute or until the coconut is lightly browned then add the plum, cranberries and sugar.

Gently mix then cover with a lid.

Increase the heat then bring the chutney to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes.

Serve at room temperature with chicken koftas in a spicy curry with roast potatoes, or refrigerate, covered, for up to four days.

Cook's note: Try not to stir the chutney. The plum halves should stay intact and be served as plump glazed fruit in a thick red syrup.