- 30 – 40 green plums
- 5 – 6 large cloves garlic, finely chopped
- Juice of 1-2 large limes
- 6 – 8 blades shadon beni, finely chopped
- ½ tsp brown sugar
- 1 hot pepper (scotch bonnet), seeded and chopped
- ¾ tsp salt
- ½ tsp black pepper
- A little water
Place the plums in a large bowl.
Add the remaining ingredients and mix well. Let rest for approximately ½ hour in refrigerator if desired to allow the flavours to blend.
Taste and adjust seasoning if necessary.