Christmas Chutney

1 hour 30 minutes

Makes a 1 litre jar. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is taken from Delia Smith’s Christmas.

This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots

It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.

The Delia Online Cookery School: One of our most popular festive recipes is Etty’s Sausage Rolls. Just click here to watch how to make them.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Correcting thick chutney

Asked by: Marguerita

Hello! I have made the Christmas chutney but it seems too thick. Will things improve as the chutney matures or should I reheat and add more water or vinegar? Thank you!

Answered by Lindsey: Hello, It is quite a thick chutney. It will not loosen as it matures. You could let it down with a little water then simmer it for 10 minutes before potting. Kind regards Lindsey

I have made some Christmas Chutney and it will be used for presents as well as personal use. I made it earlier this month so plenty of time to mature before Christmas Some jars may be left unopened how long would they keep for? Or how long in advance of Xmas could the chutney be made ? Thx

Answered by Lindsey: Hello Th, In a cool, dry, dark place it will keep for years. I’ve opened and used jars that are 10 years old and found that it still tasted good. But really, it’s best eaten withing 4 years. Kind regards Lindsey

The Allspice in Christmas Chutney

Asked by: Lizzie

Hi, I want to make Delia's Christmas Chutney (p61 of Delia Smith's Christmas) but I only have ground allspice, so could you tell me please, how much ground allspice I should use instead of 75g allspice berries? Thanks Lizzie

Answered by Lindsey: Hello Zizzie, If you need to use ground allspice, use about a third of the weight but still tie it in a muslin bag. Best wishes Lindsey

Method

The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience!

When they're all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can't escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar. Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it's ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn't immediately fill up with surplus vinegar.

In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it's cold.

Keep this chutney for 1 month to mature before eating.