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5 minutes

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20 minutes

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Plum chutney

20 minutes

Plum chutney

Serves 6 - 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

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

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.

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Gazpacho

Peri-peri sauce

Beetroot-and-hazelnut salad

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Nectarine and tomato salad with baby cos lettuce

Plum chutney

Plum chutney

Ingredients

Method