Plum and Cranberry Chutney with Garlic and Chilli
Makes approximately 10 x 250g jars.
10 people
50 minutes
5 minutes
Ingredients
- 250 g Carrots grated
- 125 g Dried Cranberries
- 15 g Ground Ginger
- 125 g Raisins
- 250 g SuperValu Brown Sugar
- 2 - SuperValu Chillies
- 4 cloves SuperValu Garlic
- 750 g SuperValu Plums
- 240 ml SuperValu White Wine Vinegar
Method
- Cut the plums into quarters and discard the stones then place in a heavy-based pan and pour in the vinegar.
- Add the carrots, garlic and chillies and simmer until softened (5–8 minutes).
- Add the remaining ingredients and simmer for 40 minutes until thickened and a golden-brown colour.
- Pour into sterilised jars and seal immediately.
