Christmas Clementine chutney - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
- 900 g Apple(s) cored and chopped into 1.5cm cubes
- 2 Onion(s) large, chopped
- 150 g Dates pitted, chopped
- 4 Clementine(s) zest and chopped flesh
- 400 ml Cider vinegar
- 200 g Unrefined light muscovado sugar
- 200 g Unrefined golden caster sugar
- 1 tsp Ginger (ground)
- ½ tsp Cinnamon
- ¼ tsp Cayenne pepper
- 2 tsp Coriander (ground)
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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)
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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.
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3
Fill the sterilised jars carefully. Top with a waxed disc and screw the lid on.
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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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