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Christmas Chutney

by . Featured in NIGELLA CHRISTMAS
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Introduction

Chutney is not the most obviously festive, seasonally indulgent, must-have foodstuff, but it is the cornerstone of my Christmas pantry. I begin to hyperventilate, now as I write, even at the idea of not having a stock of it. Cold cuts and Christmas Day leftovers are impossible to contemplate without chutney (and the Christmas ham first-time-out must have it as well); and since it is easy to prepare a lot at one time, you can get a tidy number of presents seen to out of one under-an-hour stint in the kitchen, too.

This unsubtly named Christmas Chutney – in jars decorated as they are here, with squidgy, cut-out snowflake ribbon – is just so full of Christmassiness, crammed as it is with dates, cranberries and clementines, and spiced with cloves and cinnamon.

Chutney is not the most obviously festive, seasonally indulgent, must-have foodstuff, but it is the cornerstone of my Christmas pantry. I begin to hyperventilate, now as I write, even at the idea of not having a stock of it. Cold cuts and Christmas Day leftovers are impossible to contemplate without chutney (and the Christmas ham first-time-out must have it as well); and since it is easy to prepare a lot at one time, you can get a tidy number of presents seen to out of one under-an-hour stint in the kitchen, too.

This unsubtly named Christmas Chutney – in jars decorated as they are here, with squidgy, cut-out snowflake ribbon – is just so full of Christmassiness, crammed as it is with dates, cranberries and clementines, and spiced with cloves and cinnamon.

Christmas Chutney
Photo by Lis Parsons

Ingredients

Makes: 9 x 250ml / 1-cup sealable jars

Metric Cups
  • 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)
  • 250 grams soft pitted dates (each date cut into 3)
  • 2 clementines (or satsumas)
  • 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)
  • 5 cups apples (peeled, cored and chopped small)
  • 1 medium onion (peeled and roughly chopped)
  • 4½ cups fresh or frozen cranberries (thawed if frozen)
  • 2 cups soft pitted dates (each date cut into 3)
  • 2 clementines (or satsumas)
  • 2 cups superfine sugar
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 2 cups white wine vinegar
  • 2 teaspoons sea salt flakes (or 1 teaspoon table salt)

Method

YOU WILL NEED: 9 x 250ml / 1-cup sealable jars, with vinegar-proof lid, such as Kilner jars or re-usable pickle jars.

  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 dates into a large 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.

YOU WILL NEED: 9 x 250ml / 1-cup sealable jars, with vinegar-proof lid, such as Kilner jars or re-usable pickle jars.

  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 apples, onion, cranberries and dates into a large 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.

Additional Information

NOTE FOR THE US: Use 5 cups peeled, cored and finely chopped Granny Smith apples.

MAKE AHEAD TIP: Make the chutney up to 2 months before using or giving (the longer it has to “mature” the better). Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.

NOTE FOR THE US: Use 5 cups peeled, cored and finely chopped Granny Smith apples.

MAKE AHEAD TIP: Make the chutney up to 2 months before using or giving (the longer it has to “mature” the better). Store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 1 month.

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What 1 Other has said

  • I have made this Chutney for the past 3 years and it is beautiful . It is enjoyed by all my friends

    Posted by on 10th December 2015
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