3 ripe plums, de-seeded and chopped 1/2 onion, chopped
2 dried red chillies, whole (broken in half ONLY if you want real heat in your chutney)
3 tbsp lime juice
1 tbsp balsamic vinegar
1 tsp cinnamon powder
2 tbsp sugar
1 tsp oil
1/2 tsp mustard seeds
Salt to taste
1 cup water
PREPARATION
. In a pan, heat the oil and fry the red chillies. Pop the mustard seeds with the pan covered.
2. Put in the chopped plums and stir, then add the cinnamon powder, balsamic vinegar, lime juice and salt. Stir well.
3. Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.
4. When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.
5. Let cool and store in the fridge. This chutney can be used as a dip for savoury snacks or as a side-dish with chapatis.
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