In a heavy-based saucepan, heat the coconut oil over medium heat. Add the mustard seeds and cook for a minute or two, until they start to pop.
Add the onion and dried chillies and cook for a further 3 minutes, or until the onion is fragrant and translucent
Stir in the chopped plums, then add the cinnamon stick, vinegar, lime juice and salt, stirring well. Let the plums soften for a minute or two, then add
When the plums have cooked down to a fairly thick sauce, stir in the sugar and let the mixture simmer for another 3–4 minutes.
Remove from the heat and stir in the toasted almonds and raisins.
Spoon into a hot sterilised jar, seal and leave to cool.
Store in the fridge, and allow to settle for a day or two before using. The chutney will keep in the fridge for up to 2 weeks.