Plum, Cranberry & Chilli Chutney Recipe

Dollop a spoonful of this delicious Plum, Cranberry & Chilli Chutney alongside cheeses and a glass of something boozy, or use instead of cranberry sauce to set off roast poultry perfectly.

Prep time:

10 Mins

Cook time:

1 hour 15 mins

Effort:

Medium

Ingredients

  • 5 red chillies (medium heat), deseeded and finely chopped
  • 300g dark brown soft sugar
  • 100ml red wine vinegar
  • 200ml cranberry juice
  • 550g plums (stoned and roughly chopped)
  • 2 red chillies (chopped)
  • 200g red onion (diced)
  • 2 garlic cloves
  • Pinch of ground cloves
  • ½ lime (juice only)
  • 1tsp salt

Method

  • 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.
  • 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.
  • The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit.
  • Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.
Plum, Cranberry & Chilli Chutney

Recipe notes

This delicious Plum, Cranberry & Chilli Chutney is made with made with plump, juicy plums and cranberries as well as delicious unrefined molasses sugar.

Dollop a spoonful alongside cheeses and a glass of something boozy, or use instead of cranberry sauce to set off roast poultry perfectly. It makes a good Christmas gift, too.

Ideally, leave for 1 month to mature before opening.