Delia Smith’s Christmas Chutney is made with prunes, dried apricots, dates, onions, cider vinegar, sea salt, ginger, allspice berries, and demerara sugar. This traditional chutney recipe creates a delicious condiment that takes about 1 hour and 50 minutes to prepare and can serve up to 20 people.
Delia Smith Christmas Chutney Ingredients
- 12 oz (350 g) pitted ready-to-eat prunes
- 10 oz (275 g) ready-to-eat dried apricots
- 10 oz (275 g) pitted dates
- 1 lb (450 g) onions, peeled
- 1 pint (570 ml) cider vinegar
- 2 oz (50 g) sea salt
- 1 level dessertspoon (15 ml) grated fresh root ginger or 1 heaped teaspoon (5 ml) ground ginger
- 3 oz (75 g) allspice berries
- 1 lb (450 g) demerara sugar
How To Make Delia Smith Christmas Chutney
- Chop dried fruits and onions: Chop the prunes, apricots, dates, and onions very finely using a food processor, an old-fashioned mincer, or a sharp knife.
- Prepare vinegar mixture: In a large saucepan, combine the cider vinegar, sea salt, and ginger. Place the allspice berries in a small piece of muslin or gauze, tie securely, and add to the pan.
- Cook the chutney: Bring the mixture to a boil, then stir in the chopped dried fruits, onions, and demerara sugar. Simmer gently without a lid for about 1½ hours, stirring occasionally, until the chutney thickens. The chutney is ready when you can draw a spoon across the surface, leaving a trail that doesn’t immediately fill with liquid.
- Sterilize the jar: While the chutney is cooking, wash the jar in warm soapy water, rinse, dry, and heat in a moderate oven for 5 minutes.
- Jar the chutney: Spoon the cooked chutney into the warm jar, seal it with waxed discs and a tight lid, and label once cooled.
- Mature the chutney: Store the chutney for 1 month before eating to allow the flavors to develop fully.
Recipe Tips
- Use fresh ginger: Freshly grated ginger gives the chutney a better taste than ground ginger.
- Chop ingredients evenly: Cut the dried fruits and onions evenly so they cook at the same time for a smoother chutney.
- Tie the allspice tightly: Make sure the allspice berries are securely tied in the cloth so they don’t spill into the chutney.
- Stir often while cooking: Stir the chutney regularly to keep it from sticking to the pan and to help it thicken properly.
- Let the chutney mature: Give the chutney time to mature for at least 1 month before eating so the flavors can fully develop.
What To Serve With Christmas Chutney?
This rich and tangy Christmas Chutney pairs well with cheese platters, cold meats, crusty bread, or roasted turkey. It can also be served alongside pork pies, pâté, roasted vegetables, or sandwiches for a delicious and festive meal.
How To Store Leftovers Christmas Chutney?
- Refrigerate: First, let the leftover Christmas Chutney cool to room temperature. Then, transfer it to an airtight container and refrigerate. The chutney will keep well in the fridge for up to 3 months.
- Freeze: Christmas Chutney is not recommended for freezing because freezing can change its texture and flavor. It’s best to store it in the fridge instead.
Delia Smith Christmas Chutney Nutrition Facts
Serving Size: 1 of 20 servings
- Calories: 130
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1.5g
- Sugars: 30g
- Protein: 0.5g
Try More Delia Smith Recipes:
- Delia Smith Smoked Mackerel Pâté
- Delia Smith Green Bean Chutney
- Delia Smith Squidgy Chocolate Log
- Delia Smith Leeks In Cheese Sauce
Delia Smith Christmas Chutney
Description
Delia Smith’s Christmas Chutney is made with prunes, dried apricots, dates, onions, cider vinegar, sea salt, ginger, allspice berries, and demerara sugar. This traditional chutney recipe creates a delicious condiment that takes about 1 hour and 50 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Chop dried fruits and onions: Chop the prunes, apricots, dates, and onions very finely using a food processor, an old-fashioned mincer, or a sharp knife.
- Prepare vinegar mixture: In a large saucepan, combine the cider vinegar, sea salt, and ginger. Place the allspice berries in a small piece of muslin or gauze, tie securely, and add to the pan.
- Cook the chutney: Bring the mixture to a boil, then stir in the chopped dried fruits, onions, and demerara sugar. Simmer gently without a lid for about 1½ hours, stirring occasionally, until the chutney thickens. The chutney is ready when you can draw a spoon across the surface, leaving a trail that doesn’t immediately fill with liquid.
- Sterilize the jar: While the chutney is cooking, wash the jar in warm soapy water, rinse, dry, and heat in a moderate oven for 5 minutes.
- Jar the chutney: Spoon the cooked chutney into the warm jar, seal it with waxed discs and a tight lid, and label once cooled.
- Mature the chutney: Store the chutney for 1 month before eating to allow the flavors to develop fully.
Notes
- Use fresh ginger: Freshly grated ginger gives the chutney a better taste than ground ginger.
- Chop ingredients evenly: Cut the dried fruits and onions evenly so they cook at the same time for a smoother chutney.
- Tie the allspice tightly: Make sure the allspice berries are securely tied in the cloth so they don’t spill into the chutney.
- Stir often while cooking: Stir the chutney regularly to keep it from sticking to the pan and to help it thicken properly.
- Let the chutney mature: Give the chutney time to mature for at least 1 month before eating so the flavors can fully develop.
Delia Smith Christmas Chutney