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Christmas Chutney – Week 2 – 10 Weeks of Christmas Recipes

How to make your own Christmas chutney at home!

Christmas chutney, Christmas Chutney – Week 2 – 10 Weeks of Christmas Recipes

WEEK 2 – CHRISTMAS CHUTNEY

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.

View & Print Christmas Chutney recipe

Download Christmas Chutney Recipe (140 downloads)

Ingredients:

  • 800g onions (peeled & sliced)
  • 500g cooking apples (peeled, cored & roughly chopped)
  • 1.5kg eating apples (peeled, cored & roughly chopped)
  • 300g sultanas
  • 300g dried figs (roughly chopped)
  • 300g soft brown sugar
  • 8ooml apple cider vinegar
  • 250ml medium dry cider
  • 125ml port
  • 2 tbsp tomato puree
  • 1 tsp cayenne
  • 3 large pinches salt
  • 3 tsp ground turmeric, coriander & allspice
  • 4 tsp ground ginger
  • 1/2 tsp ground cloves
  • zest & juice of an orange
  • olive oil

 

Equipment:

  • Pan
  • Oven
  • Hob
  • Sealable jars
  • Knife
  • Spoon
  • Chopping board

 

Method:

  1. Heat a large pan to medium, add the oil and apples. Cook for 2 minutes.
  2. Add the onions and cook until they soften and start to colour.
  3. Add the salt and spices, stir and cook for a few minutes.
  4. Add the tomato puree and cook for a few minutes.
  5. Add the figs, sultanas and sugar. Stir, then add the vinegar, orange, cider & port.
  6. Give a good stir again, bring it to the boil then reduce the heat to a slow simmer.
  7. Stir from time to time to ensure it doesn’t catch. It should be ready when the mixture is reduced to a chutney consistency (about 1 hour).
  8. Pop your jars and lids in a hot oven for 10 mins. Remove (carefully) then ladle hot chutney into the jars. Seal with the lids.
  9. Label and store in a cool, dark place for two months.
  10. Voila Christmas chutney!

Let us know how you get on! We’d love to see your pictures and comments on social media:

Christmas chutney, Christmas Chutney – Week 2 – 10 Weeks of Christmas RecipesChristmas chutney, Christmas Chutney – Week 2 – 10 Weeks of Christmas RecipesChristmas chutney, Christmas Chutney – Week 2 – 10 Weeks of Christmas RecipesChristmas chutney, Christmas Chutney – Week 2 – 10 Weeks of Christmas Recipes

 

Follow the links below to see the rest of the 10 Weeks of Christmas series.
So far we’ve given you recipes for:

 

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