Chutney is a sweet and sour condiment made with fruits, sugar and vinegar. The ingredients need time to mingle and mature and so can often be made weeks or months in advance, but this delicious recipe is edible straight away, and is the perfect complement to the cold meat leftovers on Boxing Day. Kirstie Allsopp shows you how to make it.
Makes 20 30g jars
What you will need
• 1kg brown onions
• 1kg green cooking apples
• 200g cranberries
• 8 oranges, zest of two and juice of all
• ½ teaspoon mixed spice
• Tablespoon of salt
• Stem of finely chopped ginger
• 1 packet sundried brown apricots which are not sulphur preserved therefore not orange
• 1pkt dates, pitted and chopped
• 1pund of raisins
• 1kg sugar
You will need two pots, one for the fresh ingredients and the other for the dried ingredients.
Stage One: The fresh ingredients
1. Chop the onions and place them into a saucepan with 2 pints of cider vinegar.
2. Peel and chop apples, and add them to the saucepan.
3. Add the zest of two oranges and the cranberries.
4. Simmer down and cook for about 30 mins.
Stage Two: The dried fruit
1. Soak all the dried fruit in a pint of freshly squeezed orange juice.
2. Once all the orange juice is absorbed, add the soaked dried fruit into the pot and add kg of sugar.
3. Put all the ingredients back onto the cooker until properly boiled and the liquid has thickened.
4. Pour the thickened mixture into sterilised jars and bottle for the perfect gift.
Watch Kirstie’s Homemade Christmas on The LifeStyle Channel.