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.

10 Mins 1 hour 15 mins 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.