Plum and Ginger Chutney

I was fortunate to work in the south of France for a private family who owned a 14 bedroomed villa. There were rolling fields of lavender and fruit orchards that boasted the most beautiful fruit, my beat being the plums and figs.

Both make the most divine and versatile chutney.  Below is a plum and ginger chutney that I served with slow roasted pork belly, the tartness of the plums with red wine cut through the rich pork, making it possible to go back for more!

What you need:

500g plumbs

2 onions chopped

1 cup red wine

50 ml balsamic vinegar

2 T sugar

1 t black pepper corns

Handful rosemary

Bowl on low heat for about 2 hours, stirring, and adding water when needed.