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Christmas Clementine Chutney

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About the bake

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.

115Total Time
15Prep Time
1Bake Time
6Makes
Easy

Method

  1. Step 1:

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

  2. 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. Step 3:

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

  4. 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.

Ingredients

    • 900g Apples (cored & chopped into 1.5cm cubes)
    • 2 Onions (large & chopped)
    • 150g Dates (pitted & chopped)
    • 4 Clementines (zest & chopped flesh)
    • 400ml Cider vinegar
    • 200g Billington's Unrefined Light Muscovado Sugar
    • 200g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Ginger (g)
    • 1 tsp Cinnamon (ground)
    • 1 tsp Cayenne pepper
    • 2 tsp Coriander (ground)

Utensils

  • Heavy based saucepan
  • Sterilised jars with screw on lids
  • Wax discs

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