Plum, Cranberry & Chilli Chutney
Ingredients
For the Jam
| 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 | 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.
