Christmas Chutney (Delia Smith)


I ventured in making this chutney years ago and then made it last year and it was really good and I really love it with cheese. (This is going to kill my slimming this Christmas)

I thought I would share it on my stories and I’ve had lots of lovely messages asking for the recipe so here we go.


Christmas Chutney By Delia Smith

You will need

350g Pitted ready-to-eat prunes
275g Ready-to-eat dried apricots
275g Pitted dates
 450 g onions, peeled
570 ml cider vinegar
50 g sea salt
1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger
75g allspice berries (I used allspice powder and just added 1tsp)
450g demerara sugar


The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience!

When they’re all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can’t escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar.

Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it’s ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn’t immediately fill up with surplus vinegar.

In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it’s cold.

Keep this chutney for 1 month to mature before eating.




Love Claire Xx

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