Christmas Clementine chutney - recipe

Christmas Clementine chutney

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  1. 1

    Place all the ingredients into a large heavy based wide saucepan, stir together and bring to the boil.

    For this step you'll need:

    • 900g Apple(s) cored and chopped into 1.5cm cubes
    • 2 Onion(s) large, chopped
    • 150g Dates pitted, chopped
    • 4 Clementine(s) zest and chopped flesh
    • 400ml Cider vinegar
    • 200g Unrefined light muscovado sugar
    • 200g Unrefined golden caster sugar
    • ½tsp Cinnamon
    • ¼tsp Cayenne pepper
    • 2tsp Coriander (ground)
  2. 2

    Reduce the heat to a simmer and cook for 1 hour, stirring occasionally until thickened enough to leave a channel when a wooden spoon is dragged through the centre.

  3. 3

    Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.

  4. 4

    When cool label with the name and date. Store in a cool, dark place and keep for 2 weeks before eating. Refrigerate after opening. Tie with a ribbon and decorate festively to give as a gift. Eat within 6 months.

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