GRILLED SAUSAGES WITH PLUM CHUTNEY

Not all chutneys need storing for months before you use them this one is delicious warm from the pan but any leftovers will keep nicely, in the fridge, for a couple of weeks. 

Do use good sausages made from British free range pork they’re well worth the extra cost. 

450gm pork sausages 

Chutney: 

450gm 1 lb. red skinned plums

1 shallot peeled and chopped

1 clove garlic peeled and crushed

1/2" piece fresh ginger peeled and grated

Zest of a lemon and an orange

Salt

1 red chilli finely chopped

4 fl oz Organic Cyder Vinegar

2 oz un-refined sugar 

Method: 

1. Quarter the plums and remove the stones.
2. Heat the oil in a small saucepan and fry the shallot until it changes colour.
3. Add the garlic and ginger and cook for a further minute. Now add the plums, sugar, zest salt and vinegar.
4. Bring the mixture up to boiling point and simmer until the plums are soft and the mixture quite thick.  Allow to cool.
5. While the chutney is cooking grill the sausages under a moderate grill, turning from time to time until well coloured and cooked through.
6. Some mashed potatoes would be delicious with this dish