-Indian-

Plum, cranberry and chilli chutney

Ingredients

    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

billingtons.co.uk

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1.

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

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.

3.

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

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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