Plum and Red Pepper Chutney


Full of flavourful plums and peppers, this chutney by Chef Jonathan Collins is almost a meal in itself. Use it to top your rib and cornbread if you can stop yourself from eating it straight out of the bowl.

Plum and Red Pepper Chutney by Chef Jonathan Collins


2 red bell pepper
6 pc blue or red plums
1 yellow onion
3 cloves garlic
1 chipotle pepper in adobo sauce
1/2 cup cider vinegar
1/2 cup molasses
3 tbsp unsalted butter
to taste salt and pepper


  1. Core and slice bell peppers, quarter and stone plums, peel and slice onions.  
  2. Peel and slice garlic, finely chop chipotles and then heat butter in saucepan.
  3. Sauté peppers, onion and garlic until tender; season with salt and pepper.
  4. Deglaze the pan with vinegar, combine chipotle pepper, plums and molasses.
  5. Reduce heat, simmer until it thickens but vegetables and plums retain some of their shape.

Serving Size: Serves 6


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