Plum Chutney

Lots of fresh plums growing on our island now so I have decided to make some plum chutney.  Use this spicy plum chutney on samosas, kebabs, spring rolls or with cheese and crackers.  Or put it on pork tenderloin, pork chops or chicken before roasting.

Plum Chutney

1 tbsp olive oil
1 small onion, diced
5 gloves garlic, peeled, diced
Cook the above ingredients in pan till onion is soft, then add:
8 Large purple plums, cut in half, remove stone and cut into 1/2 " pieces
1 tsp whole grain mustard
1/2 cup white wine
1 orange, add the orange zest and then add the juice from the orange, too.
Pinch salt, pinch black pepper
Pinch Hungarian paprika
1 tsp cinnamon
1/2 tsp curry spice
3 tbsp chopped in half raisins
Bring to boil and start to reduce liquid.  Stir so as not to burn over medium heat.
When it starts to thicken add 2 cups of brown sugar.  Cook till thicker.  Can puree if you want a smoother sauce.  Check seasoning.
Sterilize 4 small jars.  Put a metal spoon into the jar to take away the heat so that the jar will not break as you spoon the chutney into it.  Makes 4 small jars.  Keep in fridge or freeze.