Plum, cranberry and chilli chutney - recipe

Plum, cranberry and chilli chutney

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  1. 1

    Place the molasses sugar, vinegar and cranberry juice in a large pan and stir over a medium-low heat, until the sugar has mostly dissolved.

    For this step you'll need:

    • 300g Unrefined molasses sugar
    • 100ml Red wine vinegar
    • 200ml Cranberry juice
  2. 2

    Add the rest of the ingredients, increase the heat and bring to the boil before lowering again to a simmer. Continue to cook over a low heat for about an hour, stirring occasionally to prevent it from sticking to the bottom of the pan.

    For this step you'll need:

    • 550g Plum(s) stoned and roughly chopped
    • 2 Red chilli roughly chopped
    • 200g Red onion
    • 2 Garlic clove(s)
    • Cloves (ground)
    • ½ Lime(s) juice only
    • 1tsp Salt
  3. 3

    The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit.

  4. 4

    Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.

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