Method
Sterilize the empty jars in the preheated oven at 140 degrees for 10 minutes. Wash and core the mirabelles. Coarsely crush the coriander and fennel seeds with a mortar. Heat the olive oil in a large saucepan. Add the chopped chillies and the spices and heat for about 1 minute while stirring.
Add the finely cut mirabelles, the sugar, the vinegar and the bay leaves and simmer gently at low temperature.
Add 3 tablespoons of the brew to a cup, mix with the locust bean gum and put back into the pot. Cook for another 20-30 minutes until a syrupy chutney is formed. Do not forget that it gets even firmer when it cools down. Put the chutney in the sterilized jars and store in a cool place.
