2 large red onions, sliced
4 tablespoons olive oil
12 ounces ripe plums, halved, stoned and thickly sliced
2 ounces fresh dates or dried dates, stoned and finely chopped
1 tablespoon light muscovado sugar, more to taste
1 large red chili, seeded and finely chopped
2 limes, juice of
1 teaspoon tamarind paste
Preheat grill and line the grill pan with foil.
MIx the onions and oil and spread them out in the pan.
Grill for 12-15 minutes or until soft and charred.
Put the plum slices into a large bowl and add the hot onions with all the reamining ingredients.
Leave to marinate for 1 hour, then taste and add salt and pepper, plus a little extra sugar if you like.
Goes great with cold meats or stuffed into a pitta bread with a strong cheese.
Note: If the plums are hard, you can still make the chutney, just cut them into small dice