Last year a friend gave us a jar of this amazing chutney, a chutney that I ate with yogurt, on bread, and by the spoonful. Sweet, with a spicy, gingery bite and a cloying undertone of onion and mustard, I simply couldn't stop eating it. This summer, I couldn't let plum season pass without making some for myself. Here it is in it's uncooked state; in the jar it's a gorgeous ruby. The recipe is from the excellent Herbfarm Cookbook.