Christmas chutney

As the festive season approaches, early preparation sees the shelves of the larder filled with tasty accompaniments, including fruit-filled chutney in anticipation of the Christmas feast, or given as a welcome edible gift

Christmas Chutney

by Landscape |
Published on

Makes 800g

400g whole dried figs, halved

1 Bramley apple, cored and chopped into small pieces

1 onion, peeled and chopped into chunks

250g raisins

200g dried apricots, chopped

5cm piece fresh root ginger, peeled and grated

300g soft brown sugar

zest and juice of 2 oranges

2 tsp ground cloves

200ml whisky

300ml distilling vinegar

salt and pepper

4 x 200g sterilised jars and lids

Place the fig and apple pieces in a large saucepan, then add the onion. Add the raisins, apricots, ginger, sugar, orange zest and juice, cloves, whisky and vinegar. Season with salt and pepper. Stir thoroughly to combine, then bring to a simmer. Simmer for 5 mins, then bring to the boil. Hold on a rolling boil, stirring, for 40 mins until the chutney is thick and glossy.

Fill the jars with the chutney, then secure the lids tightly. Keep in a cool, dry place and open after 1 month. Store in the fridge after opening and discard after 3 months if not finished.

More recipes for delicious Christmas edible gifts in the November 2019 issue of LandScape magazine...

Pickled Shallots

Cranberry and pine gin

Chilli and spice jelly

Spiced pears

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