Name: Sweet and Savoury Green Plum Chutney with Cranberries and Spices
Total time: 50 min
Yield: 1 serving
Ingredients: 100g green plums, pitted and chopped; 50g fresh or dried cranberries; 1 small onion, finely chopped; 50g brown sugar; 100ml apple cider vinegar; 1/2 tsp ground cinnamon; 3 cloves, whole; 1/4 tsp ground ginger; 1/4 tsp mustard seeds; 1 small dried red chili (optional); 1/4 tsp salt; 1 tbsp olive oil

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A vibrant chutney combining tart green plums and tangy cranberries with warming spices like cinnamon and cloves. Perfect as a condiment to enhance grilled meats, cheeses, or as a dip.

Steps

Heat olive oil in a small saucepan over medium heat.
Add chopped onions and sauté until soft and translucent, about 5 minutes.
Add mustard seeds and cook until they start to pop.
Stir in chopped green plums, cranberries, brown sugar, apple cider vinegar, cinnamon, cloves, ground ginger, chili (if using), and salt.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the chutney thickens.
Remove from heat and allow cloves and chili to infuse for 10 minutes, then remove them.
Allow chutney to cool before serving or storing in a sterilized jar.

Tips for Sweet and Savoury Green Plum Chutney with Cranberries and Spices

The finished chutney should look glossy and mound briefly on a spoon; it will thicken further as it cools.
Use a wide, heavy-bottomed saucepan to encourage even reduction and reduce the chance of scorching.
For a smoother texture, mash some of the softened fruit against the pan near the end; leave the rest chunky.

Drink pairing

A dry rosé
Its crisp acidity complements the tart fruit, while its light body lets the warm spices shine.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate in a clean, sealed container within 2 hours of cooking and use within 3–4 days. Serve chilled or let a portion come to room temperature before serving.