We made this up based on the availability of free Victoria plums from next door's garden (traded for tomatoes) and plenty of chillies available in our greenhouse. 3 lbs plums, stoned in halves 2 lbs onions, chopped 1.5 lbs soft brown sugar 4 pints malt vinegar 8 cloves garlic, crushed 4 teaspoons salt Large piece of root ginger, peeled and chopped 2 teaspoons English mustard powder 2 tablespoons coriander, coarsely crushed seeds using a pestle and mortar 10 hot red finger chillies, stalk end cut off and sliced once lengthways 1 scotch bonnet (habanero would work as well) It’s an easy recipe, throw everything onto a large pan, bring to the boil and then simmer until the vinegar has reduced down to give a ‘chutney’ consistency. This will be about 3 hours on the hob. Your house will smell of vinegar while it's cooking, but the end result is very good!