In this special, festive, ‘recipe of the month’, we show you how to make Christmas chutney using our Hillier Development Chef’s tried and tested recipe. This homemade, fruity treat makes a brilliant gift or accompaniment to your Christmas cheeseboard.

Can be made well in advance and stored in a cool place.

Serves: 8 x 450g jars

Time: 1 hr


  • 900g cooking apples, peeled, cored and cut into 2cm dice
  • 300g chopped dates
  • 300g dried apricots, cut in half
  • 400g raisins
  • 150g dried cranberries
  • 50g preserved ginger in syrup, cut into ½ cm dice
  • 2 medium onions, peeled and finely diced
  • 750g Muscovado sugar
  • 2 teaspoons of mustard seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 700ml cider vinegar


1. Place all ingredients into a large pan. Bring to a boil, reduce heat to a simmer and cook for 40-50 minutes until thick, stirring occasionally.

2. Remove from the heat and transfer into dry, clean, sterilised jars and seal. Store in a cool dry cupboard for up to a year.

Top Tip for your Christmas Chutney

If you like your chutney with a little extra crunch, add some walnuts. Lightly toast 150g, roughly chop (not too small) and add to the pan with the other ingredients.

Chefs Tip

This is a great recipe for using up a glut of apples if yours are still growing.

>>Download Christmas Chutney Recipe