Plum, Cranberry & Chilli Chutney
Published: Updated:
2 Reviews
About the bake
This delicious chutney is made with delicious unrefined molasses sugar, and would be great for a Christmas gift.
10 ingredients4 steps
Ingredients
MetricImperial
- 300gBillington's Unrefined Molasses SugarÂ
- 100mlRed wine vinegarÂ
- 200mlCranberry juiceÂ
- 550gPlums (stoned & roughly chopped)Â
- 2Red chillies (roughly chopped)Â
- 200gRed onionÂ
- 2Garlic clovesÂ
- PinchCloves (ground)Â
- 1/2Lime (juice only)Â
- 1 tspSaltÂ
Method
Step 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.
Ingredients for this step
- 300gBillington's Unrefined Molasses Sugar
- 100mlRed wine vinegar
- 200mlCranberry juice
Step 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.
Ingredients for this step
- 550gPlums (stoned & roughly chopped)
- 200gRed onion
- 2Red chillies (roughly chopped)
- 2Garlic cloves
- 1/2Lime (juice only)
- 1 tspSalt
Step 3
The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit.
Step 4
Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.