1 Clean sealable jars (a total of 750 ml capacity) (approximately 1 1/2 pints total capacity) together with matching lids in a pot of boiling water, then leave upside down to drain on a kitchen towel. Peel the shallots, halve and slice into thin strips. Peel the ginger root and finely chop.
2 Rinse the chile pepper, halve lengthwise and remove the seeds, if desired. Rinse again, pat dry and cut crosswise into thin strips.
3 Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Cut the zest crosswise into thin strips (julienne).
4 Squeeze out juice from both oranges. Combine 200 ml (approximately 3/4 cup) of juice with the shallots, ginger, chile pepper, orange zest and star anise in a pot. Cover and cook over low heat for 15 minutes.
5 Meanwhile, rinse plums, wipe dry, halve and cut into thin wedges.
6 Add plums and sugar to the shallots, bring to a boil, cover and simmer over low heat for another 10 minutes. Remove star anise.
7 Season chutney to taste with salt and vinegar, immediately pour into prepared jars and seal. Let cool for 5 minutes upside down. Turn glasses right side up and allow to cool completely. (Store chutney refrigerated for up to 2 months.)
Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.