1In a medium pot, heat a drizzle of oil over medium-high heat and sauté the shallots for a few minutes, until soft and starting to turn golden. Add the plums—if they’re very ripe, you can crush them with your hands right over the pot, removing the pits with your fingers—and the remaining ingredients. Simmer for 20-30 minutes, until the chutney is thick, soft and jam-like. Cool and refrigerate for up to a month, or freeze for longer storage. Makes about 2 cups.
