18/04/2021
Blood Plum Chutney
A ruby red chutney with the fruitiness of fresh blood plums and apple.
Makes:
4 cups
Prep Time: 20 minutes
Cooking Time: 1 hour
Ingredients
- 1kg fresh blood plums, halved and stoned
- 2 red apples, cored and diced
- 4 red onions, diced
- 2 cups red wine vinegar
- 1 cup dark brown sugar
- 1 cup sultanas or raisins
- 1 tablespoon sea salt
- 1 teaspoon chilli flakes
- 2 cinnamon sticks
- fews sprigs fresh thyme
Method
Combine all the ingredients together in a large pot and bring to the boil, stirring until the sugar dissolves. Reduce to a simmer and simmer uncovered, stirring occasionally, until thick. Spoon into sterilised jars, seal and store refrigerated*.
Tips
* To store at room temperature, cover with jam covers or paraffin wax.
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