Stem Ginger & Plantain Chutney

Ingredients

• 4 tbsp rapeseed oil
• 1 tbsp mustard seeds
• 100g/3½oz onions, finely chopped
• 1 scotch bonnet chilli, deseeded and chopped
• ½ tsp grains of paradise, optional
• 1 plantain – ripe – yellow-black skin
• 50g/2oz dates, stoned and chopped
• 50g/2oz dried figs, chopped
• ½ cup cider vinegar
• 1 cup pineapple juice
• 100g/3½ oz raisins
• 50g/2oz stem ginger, chopped
• 1 tsp curry powder
• ½ vanilla bean, split and scraped or ½ tsp vanilla bean paste
• Pinch of salt
• Oil to shallow fry

Method

1. Heat the oil in a pan and add the mustard seeds. Once the seeds start popping, add the onions, chilli, grains of paradise and stir and fry for about 5 minutes, until the onions are soft.
2. Peel and dice the plantain.
3. Add the plantain, dates and figs to the pan, stir, partially cover and simmer for about 10 minutes.
4. Add the remaining ingredients, bring to the boil and simmer for a further 20-25 minutes until the mixture has thickened.
5. Spoon the chutney into a sterilised jar and leave to cool before sealing and refrigerating.