…and I have finally decided on which Christmas chutney I will be making this year, after lots of umming and aahing. The recipe this year is a mixture between a recipe I found in Jams and Chutneys book and the magazine Woman and Home. I decided to make the chutney about a month in advance to allow the flavours to develop. The Woman and Home recipe had a great idea for making the jars look special too by using festive material and ribbon to cover the jar lids which I definitely will be experimenting with. I will post a picture of the chutney jars with their fancy lids when I have made them.
Decorated with festive fabric and ribbon!
Here is the recipe in a nutshell…
Spiced Cranberry, Fig and Date Chutney
- 200g dried dates, chopped
- 200g dried figs, chopped
- 175g dried cranberries
- 1.35kg cooking apples, peeled and chopped
- 2 onions, chopped
- 6 garlic cloves chopped
- 5cm fresh ginger, grated
- 1-2 dried red chillis
- 1 tsbp cinnamon
- 675g light muscavado sugar
- 1 tbsp salt
- 1/2 litre red wine vinegar
- 1/2 litre cider vinegar
Put the dried fruit, apples, onions, garlic, ginger, chillies, cinnamon, sugar and salt in a large heavy pan. Add the vinegar and stir so that all the ingredients are well combined.
Bring the mixture to the boil, reduce the heat and simmer for 30-45 minutes, stirring occasionally, until the mixture has reached the desired consistency.
Pour into hot sterilised jars, cover with vinegar-proof seas, and label. Store in a cool, dark place.