300g Illawarra plums, coarsely chopped
440g tin of whole dark plums in natural syrup
300g apple, diced
200g onion, finely diced
100g sultanas
75ml vinegar
350g brown sugar
10ml soy sauce
½teaspoon cracked black pepper
½teaspoon freshly chopped chilli
½teaspoon cloves
canola oil for frying

Discard the seeds of the tinned plums and purée the plums in their syrup. Sweat the onions until transparent in the oil. Add the apple and heat through and then the remaining ingredients. Bring to the boil and simmer to reduce to a chutney consistency.

Discover the functional (nutritional, antimicrobial, culinary or cosmetic) uses of the wild resources of the world's longest living culture.
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