Autumn Fruit Chutney
Bryony's Kitchen
Bryony's Kitchen
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  • 500 g plums, stoned and halved
  • 450 g blackberries
  • 100 g elderberries
  • 1 large onion, finely chopped
  • 225 g light muscovado sugar
  • 500 ml red wine vinegar
  • 1 cinnamon stick
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 2 tsp salt
  • 3. Use a ladle to spoon the chutney into the hot, sterilised jars, then tighten the lids as much as possible and leave to cool. Once cool, ensure the lids are as tight as they can be and label the jars. Allow to mature for a month before using.



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