Nigella Christmas Chutney combines cooking apples, onion, cranberries, dates, clementines, sugar, spices, vinegar, and salt. It takes 90 minutes to make and serves 6.
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💗 Why You’ll Love This Christmas Chutney Recipe:
- Delicious Flavors: It combines sweet apples, tangy cranberries, and aromatic spices for a festive taste.
- Versatile: Perfect for pairing with cheese, meats, or as a gift during the holidays.
- Easy to Make: Simple steps and common ingredients make it accessible for anyone to prepare.
❓ What Is Nigella Christmas Chutney Recipe?
Nigella Christmas Chutney is a tangy-sweet condiment made with cooking apples, cranberries, dates, and spices, simmered in vinegar and sugar.
🍎 Nigella Christmas Chutney Ingredients
- 750 grams cooking apples (peeled, cored and chopped small)
- 1 medium onion (peeled and roughly chopped)
- 500 grams fresh or frozen cranberries (thawed if frozen)
- 250 grams soft pitted dates (each date cut into 3)
- 2 clementines (or satsumas)
- 400 grams caster sugar
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper
- 500 millilitres of white wine vinegar
- 2 teaspoons Maldon salt (or 1 teaspoon table salt)
🥣 How To Make Nigella Christmas Chutney
- Wash jars thoroughly with soapy water, rinse, and dry in a cool oven (140ºC/gas mark 1/275ºF) to sterilize. Warm jars are needed if filling with warm chutney, or use clean jars straight from the dishwasher.
- In a large saucepan, mix cooking apples, onion, cranberries, and dates.
- Grate the zest of clementines or satsumas over the mixture. Squeeze in the juice and scrape in the pulp.
- Sprinkle in sugar, ground cloves, ginger, cinnamon, and cayenne pepper. Pour vinegar over the mixture and add salt.
- Stir everything together. Heat the mixture until it boils, then reduce to a simmer. Let it cook uncovered for about an hour, stirring occasionally, until it thickens into a pulpy consistency.
- Spoon the hot chutney into your warm, prepared jars. Seal them tightly.
💭 Recipe Tips
- Fruit Selection: Mix in other dried fruits like apricots or figs for added sweetness and texture.
- Spice Adjustment: Adjust cinnamon and cloves to taste; consider adding a pinch of nutmeg for depth.
- Zest Enhancement: Enhance citrus flavor by using orange zest alongside clementine or satsumas.
🍞What To Serve With Christmas Chutney?
Serve Christmas Chutney with Chicken Tray Bake, Lamb Kofta,Feta Watermelon Salad,Potato Salad, or Sausage Rolls.
🎚 How To Store Leftovers Christmas Chutney?
- In the fridge: Store leftovers christmas chutney in a sealed jar for 2 weeks.
- In the freezer: Freeze leftovers christmas chutney in airtight containers for 3 months.
🥵How To Reheat Leftovers Christmas Chutney?
- In the microwave: Warm leftovers christmas chutney on high for 1-2 minutes, stirring halfway.
- On the stove: Simmer leftovers christmas chutney gently for 2 minutes.
- In the air-fryer: Heat leftovers christmas chutney for 2 minutes.
FAQ’S:
Can I Make Christmas Chutney Without Adding Salt?
No, salt helps to balance the flavors and acts as a preservative in chutney recipes. If you omit salt entirely, the chutney may taste overly sweet and lack balance.
How Can I Make Christmas Chutney Less Sweet?
To make the chutney less sweet, you can reduce the amount of sugar used in christmas chutney.
How Can I Make Christmas Chutney Thicker?
To thicken the chutney, you can prolong the cooking time over low heat. This allows more moisture to evaporate, resulting in a thicker consistency.
How Can I Prevent Christmas Chutney From Burning?
To prevent burning, it’s important to stir the chutney frequently, especially as it thickens. Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots.
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Nigella Christmas Chutney Nutrition Facts
- Calories: 87kcal
- Carbohydrates: 22g
- Protein: 1g
- Fat: 0.1g
- Saturated Fat: 0.02g
- Polyunsaturated Fat: 0.02g
- Monounsaturated Fat: 0.02g
- Sodium: 284mg
- Potassium: 183mg
- Fiber: 2g
- Sugar: 18g
- Calcium: 23mg
- Iron: 0.4mg
Nigella Christmas Chutney
Description
Nigella Christmas Chutney combines cooking apples, onion, cranberries, dates, clementines, sugar, spices, vinegar, and salt. It takes 90 minutes to make and serves 6.
Ingredients
Instructions
- Wash jars thoroughly with soapy water, rinse, and dry in a cool oven (140ºC/gas mark 1/275ºF) to sterilize. Warm jars are needed if filling with warm chutney, or use clean jars straight from the dishwasher.
- In a large saucepan, mix cooking apples, onion, cranberries, and dates.
- Grate the zest of clementines or satsumas over the mixture. Squeeze in the juice and scrape in the pulp.
- Sprinkle in sugar, ground cloves, ginger, cinnamon, and cayenne pepper. Pour vinegar over the mixture and add salt.
- Stir everything together. Heat the mixture until it boils, then reduce to a simmer. Let it cook uncovered for about an hour, stirring occasionally, until it thickens into a pulpy consistency.
- Spoon the hot chutney into your warm, prepared jars. Seal them tightly.
Notes
- Fruit Selection: Mix in other dried fruits like apricots or figs for added sweetness and texture.
Spice Adjustment: Adjust cinnamon and cloves to taste; consider adding a pinch of nutmeg for depth.
Zest Enhancement: Enhance citrus flavor by using orange zest alongside clementine or satsumas.