Festive Plum, Cranberry & Chilli Chutney Recipe.

Fill Kilner jars with this delicious chutney and tie with a pretty ribbon and tag for the perfect foodie Christmas gift.

This fantastic chutney recipe from Billington’s makes around 500ml. takes 15mins to prepare and 1 hour 15 minutes to cook.

Ingredients

300g Billington’s Unrefined Molasses Sugar
100ml Red wine vinegar
200ml Cranberry juice
550g Plums, stoned and roughly chopped
2 Red chilli, seeds removed if you prefer, and roughly chopped
200g Red onions, thinly sliced
2 Garlic cloves, crushed
Pinch of ground cloves
½ Lime, juice only
1tsp Aalt

Method

• Place the 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 surround the fruit.
• Fill a sterilised jar with the hot chutney. Leave to cool and store in the fridge for up to a month.