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Recipe Category: Preserves

Blood Plum Chutney

A ruby red chutney with the fruitiness of fresh blood plums and apple.

Makes: 4 cups
Preparation Time: 20 minutes
Cooking time: 1 hour
  • 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

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*.


* To store at room temperature, cover with jam covers or paraffin wax.

Author: Naomi Crisante
Date Created: 18/04/2021