Plum and Cranberry Chutney with Garlic and Chilli


Makes approximately 10 x 250g jars.

Preparation time: 5 minutes

Cooking time: 50 minutes


Serves: 10 people


  1. Cut the plums into quarters and discard the stones then place in a heavy-based pan and pour in the vinegar.
  2. Add the carrots, garlic and chillies and simmer until softened (5–8 minutes).
  3. Add the remaining ingredients and simmer for 40 minutes until thickened and a golden-brown colour.
  4. Pour into sterilised jars and seal immediately.

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