November Recipe of the Month
Serves: 8 x 450g jars
Time: 1 hr
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 chutney makes a brilliant gift or accompaniment to your Christmas cheeseboard.
Can be made well in advance and stored in a cool place.
- 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
- 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.
- Remove from the heat and transfer into dry, clean, sterilized jars and seal. Store in a cool dry cupboard for up to a year.
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.
Ingredients from your own garden
This is a great recipe for using up a glut of apples, if yours are still growing.