Richly spiced plum chutney
1kg plums, halved, stoned and finely chopped 3 onions, finely chopped 100g dried cranberries or raisins, roughly chopped with an oiled knife
1 tbsp finely grated ginger
1 tbsp black mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
400ml red wine vinegar
500g light muscovado sugar
1. Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
2. Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
3. Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.