Name: Christmas Chutney!
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 1kg cooking apples; 1kg eating apples; 800g onions (around 6); 800ml apple cider vinegar; 300g sultanas or raisins; 300g dates; 300ml maple syrup or honey; 3 pinches of salt; 3 tsp ground coriander; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground ginger; 2 tsp cinnamon; 2 tsp mixed spice; 1/2 tsp cayenne pepper (optional); Zest and juice of a medium orange; 250ml water; 2 tbsp tomato puree; 1 tsp coconut oil / ghee / butter; 8 x 250ml jars with lids; Chopping board and knife; Very big pan or 2 smaller ones; Wooden spoon; Kettle; Grater; Dairy (optional)

Delicious chutney to give as a gift or gobble up with cheese and crackers!

Christmas Chutney!

Rated 4.8 stars by 4 users

Servings

8 jars

Prep Time

30 minutes

Cook Time

60 minutes

Delicious chutney to give as a gift or gobble up with cheese and crackers or Christmas leftovers!

Ingredients

1kg cooking apples
1kg eating apples
800g onions (around 6)
800ml apple cider vinegar
300g sultanas or raisins
300g dates
300ml maple syrup or honey
3 pinches of salt
3 tsp ground coriander
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground ginger
2 tsp cinnamon
2 tsp mixed spice
1/2 tsp cayenne pepper (optional)
Zest and juice of a medium orange
250ml water
2 tbsp tomato puree
1 tsp coconut oil / ghee / butter

Equipment

8 x 250ml jars with lids
Chopping board and knife
Very big pan or 2 smaller ones
Wooden spoon
Kettle
Grater

Allergens

Dairy (optional)

Directions

Finely chop the onions and then the dates – feel free to use a food processor for this bit
Heat the coconut oil, ghee or butter in a very large pan or stock pot at least 22cm wide and 16cm deep, or split between 2 smaller pans
Add all the ingredients and stir to coat everything in the spices
Bring to the boil then turn down to a slow simmer for approximately 45 minutes, stirring every so often until the apples are tender. Give everything a really good mix at this point and bash any large pieces of apple to break them down. Turn the heat off ready for transfer into jars!
While the chutney is cooking, sterilise your jars. This is very important to remove germs and ensure your chutney stays fresh while the flavours develop
Either pop the jars and lids on a hot wash in the dishwasher or place in a sink full of boiling water. Then put the jars on a baking tray in the oven for 15 mins at 180c
While your jars are still hot, pour the chutney in (remembering to get help from an adult) – it will still be very very hot, so do this bit very carefully and use oven gloves. Pop the lids on and close them nice and tight. As the chutney cools, you should hear the jar lids ‘pop’
Keep the jars in a cool dark place for up to three months and, once opened, store them in the fridge for 2 weeks. You can decorate the jars by cutting circles of parchment paper 5cm larger than your jar lid, and attaching them with twine

November 07, 2021

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Comments

Sarah said:

I made this at the weekend with my granddaughters and we loved it! They can’t wait to give it to their teachers as an end of term gift

Christmas Chutney!