1. Combine sliced red chili, granulated sugar, and salt in a bowl, making sure to mix well. Set it aside for 10 minutes to allow the chili to infuse the sugar mixture.

2. Peel, core, and chop plums into small pieces, then place them in a large saucepan with the star anise, cinnamon stick, and 120ml (1/2 cup US) of red wine vinegar. Bring the mixture to a boil over high heat, approximately 230°C (446°F).

3. Reduce heat to medium-low, around 150°C (302°F), and simmer for 20-25 minutes, or until the plums are tender.

4. Add the chili-sugar mixture to the saucepan, stirring well to combine. Continue to simmer for another 10-15 minutes, or until the chutney has thickened slightly.

5. Remove the star anise and cinnamon stick from the saucepan and let the chutney cool to room temperature.

6. Transfer the chutney to an airtight container and store it in the refrigerator at 4°C (39°F) for up to 2 weeks.