INGREDIENTS
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5 firm black or red plums, cut into 1 inch wedges
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220 g rhubarb, sliced on an angle into 1/2 inch pieces
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½ red onion, thinly sliced
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3 red chilies, seeded and finely sliced
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2 inch piece ginger, peeled and julienned
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1/2 cup granulated sugar
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100 ml red-wine vinegar
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100 ml malt vinegar
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1 tsp black mustard seeds
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3 cloves
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3 bay leaves
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½ tsp allspice berries
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1 tsp juniper berries, lightly crushed
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Kosher salt
INSTRUCTIONS
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Put the plums, rhubarb, onion, chilli and ginger in a large bowl and set aside.
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Heat the sugar, vinegars and 200ml water in a medium saucepan on a medium-high flame until the sugar has dissolved. Add the spices and half a teaspoon of salt and bring to a boil.
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Pour the liquid and spices over the fruit, mix together well and set aside, covered loosely, for one to two hours, until cool.
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Pour the liquid and fruit into two large, clean jars, seal well and refrigerate until ready to use.
| Adapted from Yotam Ottolenghi