At a glance
You're making a thick, savoury-sweet-spicy plum chutney that simmers down over about an hour until it becomes a gorgeous preserve – expect your kitchen to smell absolutely amazing. The process is pretty straightforward: you'll fry onions and spices, toss in pitted plums, then balance the flavours with apple cider vinegar, salt, and sugar, finishing with a hard boil to sharpen everything up before jarring.
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Melt the lard and fry the onion
Heat a large non-stick pot on the stove. Add the lard and let it melt. Fry the onion, cut into half-moons, in the melted lard until golden.
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Add the spices and plums
While the onion is frying, pit the plums. Once the onion is golden, add the spices and cook together for two minutes until fragrant. Add the plums. Cook everything together for half an hour, stirring occasionally.
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Add vinegar for a sharper tang
If the plums start sticking, add a splash of water and lower the heat. Stir in the apple cider vinegar. If you like your chutney tangier, add more vinegar; for a milder taste, 1 dl is enough.
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