About a pound and a half (750 g) of whole mixed plums: greengage, red, purple (overripe fruit is fine)
1 medium red onion, thinly sliced
1 cup approx. red wine
1/3 to 1/2 cup jaggery or brown sugar
1 star anise, broken up
1/2 teaspoon powdered cinnamon
1 inch fresh ginger, in matchsticks
1-2 green Thai chilllis, in large chunks
4-5 black peppercorns
4 green cardamoms, split
1 teaspoon amchur (mango) powder
Combine everything in a large saucepan. Bring to a simmer and cook, covered, on low heat for approximately 45 minutes, stirring occasionally, until it starts to thicken. Store in clean glass jar in fridge. Tastes best after chilling for 24 hrs. When eating, watch for plum stones.
I made up this recipe when faced with a bunch of slightly overripe plums in the bottom of my crisper. The house smells delicious while it's cooking and the results are fabulous.