Description
Christmas Chutney recipe, that is super easy to make and tastes fabulous. Every year I make a batch of this in November, so that the flavour has time to develop. This chutney usually gets eaten on Boxing Day, with cold meats and other items like the cheese board.
The other reason why many have asked me how to make Christmas chutney, is because they want to make it for themselves and also give out jars of it as gifts.
Chutney can come in many varieties. With everything from tomato chutney, plum chutney, onion chutney, chilli chutney and the very popular mango chutney. Once you make a few you will have the love of preserve making, but of course the best bit is the eating of it. Especially when you have made it yourself.
[ratings]Ingredients
- 1Kg Mixed Colour Courgettes Sliced (Or add in some aubergine like the video clip)
- 3 Large Onions sliced and quartered
- 1 Large Cooking Apple Peeled and Chopped
- 220g Mixed Fruit (Sultanas, Dates, Apricots etc )
- 380g Caster Sugar
- 500ml Cider Vinegar
- 2 Large Garlic Cloves Crushed
- 100g Root Ginger diced
- 2tsp Mustard Seeds
- 1tbs Coriander Seeds
- 1tbs Salt
- Pinch of Cayenne Pepper
Instructions
Combine all ingredients in a big pan.
Bring to the boil and simmer for about 45-60 minutes. it may take a bit longer depending on your vegetable ingredients and their moisture content.
Pour into hot sterilised jars; when cool put the lids on. If you need to know how to sterilise your jars, the method is on the Cranberry Sauce Recipe page.
Notes
There are number of FAQ’s I have answered at the end of the recipe too.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Category: Preserves
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1/30th
- Calories: 106
- Sugar: 18.9g
- Sodium: 237.3mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 25.6g
- Fiber: 1.3g
- Protein: 1.2g
- Cholesterol: 0mg