Recipe Category: Preserves
Blood Plum Chutney
A ruby red chutney with the fruitiness of fresh blood plums and apple.
|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.