Name: Plum, lime and coriander chutney
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Ingredients: 1 cinnamon stick; 1 tablespoon coriander seeds; 1 teaspoon black peppercorns; 1.5 kilogram blood plums, seeded, chopped coarsely; 2 (300g) medium brown onions, chopped coarsely; 3 clove garlic, chopped finely; 1 fresh long red chilli, sliced thinly; 2 teaspoon finely grated lime rind; 1/4 cup (60ml) lime juice; 1 1/2 cup (375ml) red wine vinegar; 1 cup (220g) raw sugar; 1 teaspoon coarse cooking salt (kosher salt)

Ingredients

1 cinnamon stick

1 tablespoon coriander seeds

1 teaspoon black peppercorns

1.5 kilogram blood plums, seeded, chopped coarsely

2 (300g) medium brown onions, chopped coarsely

3 clove garlic, chopped finely

1 fresh long red chilli, sliced thinly

2 teaspoon finely grated lime rind

1/4 cup (60ml) lime juice

1 1/2 cup (375ml) red wine vinegar

1 cup (220g) raw sugar

1 teaspoon coarse cooking salt (kosher salt)

Method

1.Combine spices in mortar and pestle; crush coarsely. Tie spice mixture in muslin.

2.Combine remaining ingredients and muslin bag in large saucepan; stir over high heat, without boiling, until sugar dissolves, bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for about 1 hour 20 minutes or until chutney is thick. Discard muslin bag.

3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold

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