- 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
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.