During the lockdown for various reasons I started a bit of a chutney and preserve mania that has carried on since. Not long ago I was thinking about the mincemeat recipe I use (Aunty Plug's Mincemeat) and thinking that with some fiddling of quantities and adding some vinegar it could make a good chutney. And it does.
There isn't any actual "pie" element to the chutney, but "mincemeat chutney" sounds unpleasant in a way that meant the more accurate name was needed.
- 2 eating apples (cored and diced)
- 200 grams grapes (diced)
- 50 grams sultanas
- 100 grams currants
- 50 grams dried cranberries
- 50 grams almonds (chopped)
- 50 grams soft light brown sugar
- 1 cinnamon stick
- 1 star anise
- 6 whole cloves
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 100 millilitres cider vinegar
- 1 lemon (zest and juice)
- 1 lime (zest and juice)
- 1 orange (zest and juice)
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Mince Pie Chutney is a community recipe submitted by Bevis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Core (but don't peel) and dice the apples (Braeburn or similar), dice the grapes and chop the almonds so they are roughly the same size as the sultanas and cranberries.
- Put all ingredients in a large pan and mix. Bring to the boil and then simmer until the liquid is starting to thicken.
- Bottle the chutney in sterilised jars. This is a relatively small amount and will likely yield around 4 or 5 100g jars, but that may vary based on the size of the apples.
- Allow the chutney to mature in a dark, dry place for at least two weeks, but the longer the better.