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A jar of chutney with a green ribbon Tried & Tested

Christmas Clementine chutney

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3.667 stars based on 3 ratings

Make this Christmas clementine chutney in the autumn when there is a bountiful supply of bramley apples, and it will have matured in time to serve with the obligatory, leftover cold meats and cheese on Boxing Day.

Key Information

  • Prep:
  • Bake:
  • Jars:6
  • Skill level:easy

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Ingredients

  • 900g 31⅞ oz Apple(s) cored and chopped into 1.5cm cubes
  • 2 2 Onion(s) large, chopped
  • 150g 5⅜ oz Dates pitted, chopped
  • 4 4 Clementine(s) zest and chopped flesh
  • 400ml 13½ fl oz Cider vinegar
  • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Ginger (ground)
  • ½tsp ½tsp Cinnamon
  • ¼tsp ¼tsp Cayenne pepper
  • 2tsp 2tsp Coriander (ground)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place all the ingredients into a large heavy based wide saucepan, stir together and bring to the boil.

    Ingredients for this step

    • 900g 31⅞ oz Apple(s) cored and chopped into 1.5cm cubes
    • 2 2 Onion(s) large, chopped
    • 150g 5⅜ oz Dates pitted, chopped
    • 4 4 Clementine(s) zest and chopped flesh
    • 400ml 13½ fl oz Cider vinegar
    • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • Ginger
    • ½tsp ½tsp Cinnamon
    • ¼tsp ¼tsp Cayenne pepper
    • 2tsp 2tsp Coriander (ground)
  2. Classic mode Step 2

    Reduce the heat to a simmer and cook for 1 hour, stirring occasionally until thickened enough to leave a channel when a wooden spoon is dragged through the centre.

  3. Classic mode Step 3

    Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.

  4. Classic mode Step 4

    When cool label with the name and date. Store in a cool, dark place and keep for 2 weeks before eating. Refrigerate after opening. Tie with a ribbon and decorate festively to give as a gift. Eat within 6 months.