There is something so satisfying about home-made preserves and chutney is one of our family favourites for Christmas. This recipe avoids refined sugar by substituting it for dates which forms a rich, caramel flavour throughout. Remember to make your chutney early, to give it time to mature for the big day!
Make ahead - Radiant Christmas chutney
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 8-10
Ingredients
- 3 large white onions, finely chopped
- 2 red bell peppers, chopped
- 6 tomatoes, skins removed and chopped
- Half a large homegrown yellow marrow (or 1 average courgette) chopped
- 3 cloves of garlic, minced
- 3 bramley apples, peeled and chopped
- Thumb size piece of ginger, finely grated
- 100g sultanas
- 500g Organic Medjool Dates
- 350ml malt vinegar
- 1 tbsp himalayan salt
- 1 tbsp coriander
- 1 tbsp paprika
- 2 tsp cayenne pepper
Instructions
- Put the tomatoes in a large bowl and cover with hot water, leave for a few minutes before pouring the hot water away and replacing with cold water, these should now peel easily.
- Chop the onions, peppers, tomatoes, garlic, apples and ginger and transfer into a large pan
- Cover with a lid, place on a low heat and gently simmer for about one hour, stirring occasionally, until tender
- Meanwhile pit the dates and put them in bowl, cover with some hot water for 10 mins then drain the excess fluid away. Blend the dates to a smooth paste.
- Once the vegetables are tender, add the vinegar and seasoning as well as the date paste and mix gently into the rest of the mixture evenly.
- Cook on a low - medium heat for another 40 minutes, stirring occasionally and tending to it more regularly as it thickens and caramelises.
- Once the mixture has thickened, have your jars ready (pre-sterilised on a hot dishwasher wash) and spoon carefully into the jars, whilst hot.
- Keep in the cupboard for 1-2 months to mature.
- *if you would like a particuarly sweet chutney you could add 1-2 tbsp of honey as well.
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