Christmas chutney recipe

I found this recipe originally through Nigella Lawson - original recipe can be found here.

I changed a few aspects of it - and it worked really well!

It made around 8 200ml ish jam jars, although Nigella says that it makes 9 250ml jars... maybe it depends on your batch.

Ingredients - 

  • 750 grams cooking apples (peeled, cored and chopped small)
  • 1 medium onion (peeled and roughly chopped)
  • 500 grams fresh or frozen cranberries (thawed if frozen)
  • 200 grams of prunes (the slightly sticky ones you get in the dried fruit section) - (cut roughly into 3)
  • 3 clementines (or satsumas) - I actually don't know the difference
  • 400 grams caster sugar
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 500 millilitres white wine vinegar
  • 2 teaspoons maldon salt (or 1 teaspoon table salt)

Method -

  1. Sterilize your jars by washing them well in soapy water, then rinse them and let them dry in a cool (140ºC/gas mark 1/275ºC) oven. If you’re putting warm chutney into them, all jars must be warm. Or use dishwasher-clean jars fresh from the machine.
  2. Put the cooking apples, onion, cranberries and prunes into a large pot/pan.
  3. Zest the clementines/satsumas over the top, then squeeze in the juice and scrape in the pulp.
  4. Add the sugar, ground cloves, ginger, cinnamon and cayenne pepper, then pour the vinegar over and sprinkle in the salt.
  5. Now all you have to do is give a good stir, turn on the heat, bring to a boil, then turn down the heat and let it bubble cheerfully, uncovered, for about an hour or until you have a pulpy mass.
  6. Spoon into your warm, prepared jars and seal.
Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.
Heart It


Post a Comment


Follow by Email: