Plum, cranberry and chilli chutney


    300g unrefined molasses sugar

    100ml red wine vinegar

    200ml cranberry juice

    550g plums (stoned and roughly chopped)

    2 red chilli (seeds removed if you prefer)

    200g red onions (thinly sliced)

    2 garlic cloves (crushed)

    pinch of ground cloves

    ½ lime for lime juice

    1tsp salt

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Main serves 1


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Place the 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.

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