Peel plums and remove pits and discard. Chop flesh coarsely and set aside.
Place corriander seed in a heavy pan pre-heated over medium heat and toast, stirring to prevent burning. Remove seed from heat when aromatic and let cool slightly before grinding them with a mortar and pestle or in a spice mill or small coffee grinder. Alternatively, you may certainly use prepared ground corriander. Set aside.
Sauté seeded and chopped habañero peppers and minced garlic in one third of the cider vinegar (¼ cup as per original recipe) over medium heat in a heavy non-reactive pot for approximately 10 minutes or until aromatics are fragrant. Stir frequently to prevent sticking, adding a little extra cider vinegar, as required.
Add prepared plums, ground corriander, the remaining cider vinegar (½ cup as per original recipe), water and sea salt to pan and continue to simmer gently for 30 minutes to reduce.
Remove from heat and cool slightly before processing together with lime juice and chopped mint in a high-powered blender to purée ingredients.
Place in bottles or jars and store in refrigerator.