At a glance
You're about to make a gorgeous plum chutney that fills your kitchen with an incredible aroma as it simmers down for under an hour. The process is pretty straightforward—you'll fry onions, add spiced plums, then let everything break down into a thick, tangy-sweet sauce with a touch of vinegar. The main thing to watch is the simmering stage, where you'll need to stir occasionally and adjust the heat so nothing sticks to the bottom of the pot.
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Melt the lard and fry the onion
Get a large non-stick pot heating on the stove. Add the lard and let it melt. Fry the onion, sliced into half-moons, in the fat 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. Add the apple cider vinegar. If you like your chutney tangier, add more vinegar; for a milder flavour, 1 dl is enough.
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