Following last week’s damson gin recipe (which you loved), we’re now on week 2 of 10 Weeks of Christmas Recipes! This week it’s the turn of our Christmas chutney, and the recipe is one that Ross has been perfecting over the last few Christmases. Which means it’s really damn good.
It takes about 30 minutes of prep, then 1-1.5 hours to cook, and then another 2 months to mature, which is why you need to make it now in time for Christmas. And then you’ll have some properly gorgeous chutney to serve up with all your festive leftover feasts! This recipe makes about 16 jars, which means you can spare a couple to give as presents as well. Or if you don’t want chutney up to your ears, just halve the recipe.