• 3 ripe plums, DE-seeded and chopped
• 1/2 onion , chopped
• 2 dried red chillies, whole (broken in half ONLY if you want real heat in your chutney)
• 3 tbsp lime juice
• 1 tbsp balsamic vinegar
• 1 tsp cinnamon powder
• 2 tbsp sugar
• 1 tsp oil
• 1/2 tsp mustard seeds
• Salt to taste
• 1 cup water

In a pan, heat the oil and fry the red chillies. Pop the mustard seeds with the pan covered.

Put in the chopped plums and stir, then add the cinnamon powder, balsamic vinegar , lime juice and salt . Stir well.

Let the plums soften a little, then add the water and cook on med-high until the plums disintegrate.

When the plums have cooked down to a fairly thick sauce, add the sugar. Let it simmer for 3-4 minutes longer.

Let cool and store in the fridge. This chutney can be used as a dip for savoury snacks or as a side-dish with chapatis.