Christmas chutney – perfect with meat and cheese
For the last three year’s I’ve made a Christmas chutney and I’ve found the perfect recipe!
Last year I found Laura’s Christmas chutney recipe, how funny is that! This year, I refined the recipe to my liking and it’s turned out the best yet!
It takes around 30 minutes of peeling, chopping and measuring, but it’s a one-pot job, so it’s easy peasy!
I often give jars of my chutney to people at Christmas and New Year as a gift. People seem to appreciate the thought and they send me pics of them enjoying it with cheese!
900 gm plums (around 25 good sized or 30 smaller)
1220gm pears (around 10 medium sized)
1 tablespoon mustard seeds
1 stick of cinnamon
1 rounded teaspoon ground coriander
1 teaspoon crushed chillis
900gm muscavado sugar
1 teaspoon salt
500ml cider vinegar
3 garlic gloves, finely chopped
85 gm chopped stem ginger
2 medium white onions finely chopped
- Halve, stone and then chop the plums. Drop them in a LARGE saucepan or wide pot (better for cooking than a standard tall pot)
- Peel, core and chop the pears and add them to the pan
- Stir in everything else, adding the cinnamon stick to the top of the pan
- Stir gently until the sugar has dissolved – it’ll feel grainy at the start then feel smooth as it dissolves. Should take around 15-20 mins on a medium to high heat
- Now leave the chutney for around an hour and a half, bubbling away, reducing down and getting a bit thicker
You don’t want to cook out all the liquid, as when it cools, it goes nice and thick and sticky.
When the chutney is done, discard the cinnamon stick.
The chutney will be really hot, so either use a heatproof jug or a ladle to put the chutney into sterilised jars.
Tip: To sterilise a jar, you’re best to put them in the oven. The BBC Good Food website recommends you wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they’re still wet. Pop the tray with jars and lids in to a preheated oven at around 180ºC for 15 mins.
It’ll keep for around a year!
Thanks for reading my post. Give the recipe a try and tag me in your insta posts @laurafromaura – I’d love to see your work!
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