Christmas Chutney

We love chutney and love to have them around at Christmas/New Year time. One of our favourite Chutney’ s around this time is the one we are about to share. It’s also a fantastic gift and we have always had good comments when giving them as gifts.

We have enjoyed this Chutney with many things from in sandwiches to with crackers, vegan paté and other sides. This Chutney is loved by all so you don’t need to be a vegan to enjoy it, for example it’s great with cheese, meat etc if your an omnivore or vegetarian.

Christmas Chutney

Serves 9-10 lbs yield approx | Prep up to 1 hour (20 mins needed to soak fruit, can be done in advance to save time) | Cook 30-40 mins approx | Time needed to sterilise jars | Can be eaten straight away but also can benefit from time to mature


2 lbs/900 g Onions, chopped
2 lbs/900 g Cooking Apples, chopped
340 g Cranberries
2 pints Cider Vinegar
2 oz/50 g Fresh Root Ginger (before peeling), finely diced
1 tbsp Coarse Sea Salt
1 tsp Mixed Spice
Zest of 2 Oranges


2 lbs Dried Apricots, chopped (naturally dried preferred but if you can’t find get what you can)
175 g Dates, pitted and chopped
1 lbs Raisins
1 pint Orange Juice (Buy high quality juice) or juice of 8 oranges


2 lbs White Sugar


1.) Place all the first ingredients in a saucepan (we use a preserving pan, you need a large pan) and bring to the boil. The object is to let the onions go transparent, the cranberries start to pop and the apple break down. You don’t want to loose all the texture so a 5 minutes simmer once at boiling point should do. Remember to stir.

2.) In a separate bowl mix the dried fruit and pour over the orange juice. Stir well. The mixture should absorb all the orange juice in approximately 20 minutes. This stage can be done in advance to save cooking time.

3.) Add the marinated fruit to the saucepan and add the sugar. Stir well and bring back to boiling point, stirring all the time. Don’t leave the saucepan at this time as the contents might catch and taint the chutney. The free liquid will start to thicken quite quickly and then the chutney can be jarred.

4.) This Chutney can be enjoyed now or you can leave it for a while to mature. This Chutney will keep for up to a year if sealed correctly and once opened will last for up to 4 weeks in the fridge. These are just guidelines so if you are worried about the chutney avoid. We have found once opened it can last longer, it just depends but we have to say we’ve eaten it by then anyway!

How to clean and sterilise jars

We steralise our jars by first washing them, we use a dishwasher but you can do this by hand just make sure you rinse well. Then we put the jars and lids (separately) on a tray and put them in the oven on 100°c for 30 minutes. If you have a jam funnel do this as well, if not don’t worry and just use a clean spoon (don’t add the spoon to the oven) you can always pour boiling water over the spoon before using. Use the jars while they are hot. Just be careful when adding the chutney to the jars by minimum touch as your trying to keep it as sterilised as possible. If you are using jars with pop down lids then the lids should pop which creates the seal. If you don’t have lids then use the waxed paper way to seal the jars.

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