Recipe: 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.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

Rich chutney filled with juicy apples, apricots, raisins and tangy oranges for a Christmas treat.

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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Bara brith

Makes 1 loaf
450g strong bread flour
1 tsp mixed spice
50g butter
½ tsp salt
125g light muscovado sugar
300g mixed dried fruit
finely grated zest and juice of 1 orange
1 sachet fast-action dried yeast
1 free range egg

Sift the flour and mixed spice into a large mixing bowl. Rub in the butter. Stir in the salt, dried fruit, orange zest and yeast. Make a well in the centre of the dried ingredients and pour in the orange juice.
Beat the egg and milk together and pour into the centre of the dry ingredients. Mix to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in an oiled bowl and cover loosely. Leave in a warm place until doubled in size.
Grease a 900g loaf tin. Turn the dough out on to a floured surface and gently knead. Shape into a log the same length as the tin. Place in the tin, loosely cover and leave for a further 30-40 mins. Bake in a pre-heated oven 200C/gas mark 6 for 40 mins until golden.
Turn out the loaf and tap the bottom. It will sound hollow when cooked. Return to the oven for a few more minutes if required. Cool on a wire rack. Serve sliced and spread with butter.

Other mixed fruit recipes in our Jan/Feb 2014 issue:

• Dundee cake
• Welsh cakes
• Eccles cakes
• Chelsea buns
• Yorkshire curd tart

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.