Sweet and sticky plum chutney with warm spices

I had leftover plums in the house and as I don`t like to trow away perfectly fine food I made this sweet and tangy plum chutney with warm spices. Plum chutney goes very well with pork,so todays dinner will be this tasty chutney, pork chops and mash. The recipe is adapted from Jamie Oliver. I made a small portion but you can double the recipe if you like.

Tip;
- I used half apple cider and half red wine vinegar
- You can double the recipe
- Chutney makes great gift, decorate the jar with a label and a nice ribbon.

Plum chutney
Makes 1 jar (2 cups/450ml) chutney
1 large shallot
1.1 lb (500g) red plums
1/2 tbsp vegetable oil
1 bay leaves
2 tbsp raisins
1 cinnamon stick or 1/4 tsp ground
2 star anise (or 1/4 tsp ground clove)
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup (200ml) brown sugar
1 orange, zest and juice
150 ml (2/3 cup) applecider vinegar
1 tbsp lemon juive (optional)

- Slice the shallot.
- Zest half an orange and squeeze 1/4 cup (75 ml) orange juice.
- Cut plums in half, remove the pit and chop them in small pieces. Keep the peel on.
- Heat the oil in a large sauce pan, add the shallot and cook gently until softened.
​- Add the bay leave and spices, fry for a minute.
- Add plums, sugar and orange zest, stir and pour in orange juice and vinegar. 
- Bring to boil, then simmer for about 30 minutes until most of the liquid has evaporated 
  and the chutney is thick and sticky.
- If too sweet add a tablespoon of lemon juice.
- Spoon the chutney into the sterilised jar.
- Leave to cool and store in the refrigirator for about one week before eating.