Christmas Chutney

A warm spicy Christmas chutney ideal as a gift, delicious with cheese and savoury pies

Course Christmas Cooking, Dips, Spreads and Condiments

Cuisine English

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 87kcal

Author Chris Mosler | Thinly Spread

Ingredients

350 g pitted prunes no soak
225 g pitted dates
225 g dried apricots
100 g dried figs
450 g onion peeled and roughly chopped
570 ml cider vinegar
6 cloves
1 cinnamon stick
3 cardamom pods
1 tsp coriander seeds
1 tsp ground ginger
1 tsp ground allspice
2 tbsps sea salt
450 g dark brown sugar

UK Measurements - US Measurements

Instructions

Chop the dried fruit and onions in a food processor until very small.
Put the vinegar in a preserving pan or large heavy-bottomed saucepan with the salt and spices.
Bring to a boil and stir in the fruit and onion pieces.
Add the sugar and stir until it dissolves
Reduce the heat and simmer without a lid for about an hour/hour and a half, stirring occasionally until the chutney has thickened.
You will know it is ready when there are no pools of vinegar left behind when you draw the back of a spoon over the surface.
Remove the cinnamon stick and spoon the chutney into warmed, sterilised jars, seal and label.
This chutney can be eaten straight away but will improve if left to mature for a few weeks and will keep for 6 months if kept in properly sterilised jars in a cool, dark place.
(I sterilise my jars by placing them in the oven at 150C for 20 minutes, you can also sterilise them by putting them through a hot cycle in a dishwasher.)

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

I have estimated the number of servings at 50 - obviously, if you are very generous with your spoonfuls you will get less out of your jars and if you spread it thinly you will get more!

Do read my post for additional tips and tricks to ensure a successful make!

Nutrition