Description
The River Cottage Christmas Chutney is a traditional British chutney that combines dried fruits, apples, onions, and warm spices like cinnamon and cloves. Cooked in vinegar and sugar, this chutney has a balance of sweet, tangy, and spiced flavors that pairs beautifully with holiday dishes. The chutney is typically made ahead of time to allow the flavors to mature and meld together, making it a perfect holiday staple.
Ingredients
Scale
- 2 large onions, finely chopped
- 2 apples, peeled, cored, and chopped
- 200g (7 oz) dried apricots, chopped
- 150g (5 oz) raisins or sultanas
- 250g (9 oz) soft brown sugar
- 300ml (10 fl oz) apple cider vinegar
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the Ingredients
- Chop the fruits and vegetables: Finely chop the onions, apples, apricots, and other dried fruits. Measure out the sugar, vinegar, and spices, and zest and juice the orange and lemon.
Step 2: Cook the Onion and Fruit
- Sauté the onions and apples: In a large, heavy-bottomed pot, sauté the chopped onions and apples over medium heat for about 5-7 minutes until softened.
Step 3: Add the Remaining Ingredients
- Add the fruits and spices: Stir in the dried apricots, raisins (or sultanas), brown sugar, cider vinegar, cinnamon stick, ground ginger, ground cloves, salt, pepper, and the orange and lemon zest and juice.
- Bring to a simmer: Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low.
Step 4: Simmer the Chutney
- Cook the chutney: Let the chutney simmer for 45-50 minutes, stirring occasionally. The mixture should thicken and become glossy as the liquid reduces. The chutney is ready when the fruits have softened, and the mixture has a jam-like consistency.
Step 5: Jar the Chutney
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them in hot, soapy water and placing them in a low oven (around 100°C/225°F) for 10 minutes.
- Fill the jars: Once the chutney is ready, carefully spoon it into the sterilized jars while it’s still hot. Seal the jars tightly with lids and allow them to cool at room temperature.