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Ingredients
1kg Plums, stoned & finely chopped
3 Onions finely chopped
100g dried Cranberries, chopped
1 tbsp Ginger
1 tbsp ground Cumin
1 tbsp Paprika
1 tsp dried Chilli Flakes
400ml Red Wine Vinegar
500g Muscovado Sugar
Preparation
Step 1
Put all the ingredients, apart from the sugar into a heavy based saucepan and stir well. Bring to the boil, cover and simmer for 10 minutes until the plums have broken down.
Step 2
Stir in the sugar and a tsp of salt. Boil the chutney uncovered for about 30 minutes, stirring every now and then so that it doesn't burn on the bottom of the pan until it thickens.
Step 3
Decant into steralised jars and keep for a couple of weeks before using.
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