Plum, Cranberry & Chilli Chutney


For the Jam

300gDark Brown Soft Sugar
100mlRed Wine Vinegar
200mlCranberry Juice
550gPlums (Stoned and Roughly Chopped)
2Red Chillies (Chopped)
200gRed Onion (Diced)
2Garlic Cloves
PinchGround Cloves
½Lime (Juice Only)


  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.
  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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