A great addition to any Boxing Day buffet is definately a good home made chutney. 

Continuing from last weeks cranberry sauce recipe this is one of Ben’s favourite chutney’s – ideal to spice up your turkey left-overs.   Ben prefers to make our Christmas Chutney at the end of the summer often with fruits hand picked locally.  You don’t need to go to such lengths however he does advise you to make the chutney soon as it needs at least a month to mature!

Ingredients:

4 plums – diced

4 eating apples – peeled, cored & diced

1 medium white onion – diced

8oz mixed dried fruit – dates, sultanas, apricots – blitzed in food processor

1/2 tsp salt

300 ml white wine vinegar

100ml balsamic vinegar

300ml water

4oz demerara sugar

1/4 tsp mace

1/4 tsp ground cinnamon

1/4 tsp ground ginger

Method:

Place all the ingredients into a medium thick bottomed pan and bring to the boil.

Turn down the heat and simmer for 1 1/2 -2 hours.

Meanwhile sterilize a couple of jam jars by washing thoroughly and placing in a hot oven for 5 minutes. Remove and allow to cool.

The chutney is ready when it is thickened and pulpy.

If the chutney gets too thick during cooking add some extra water but always cook for at least 1 1/2 hours.

Place the chutney directly into the jars.  Put on a wax disc and tight fitting lid.

Enjoy over the festive period….