Christmas Chutney
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Cooling time
30 mins
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Total Time
1 hr 15 mins
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Servings
20 servings
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Calories
27 kcal
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Course
Condiments
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Cuisine
British
Christmas Chutney
Description
This Christmas Chutney combines canned plum tomatoes, diced red bell pepper, eggplant, onion, and crushed garlic cooked together until soft, with the tomatoes broken down by simmering. Fresh cranberries are added along with malt vinegar, honey, and a mix of spices such as sea salt, paprika, ground coriander, cayenne pepper, ginger, cinnamon, and nutmeg. The mixture simmers further to meld flavors and thicken the consistency.
The chutney balances sweet, spicy, and tangy notes and features textured vegetables and tart cranberries. It can be used as a condiment in sandwiches and burgers, adding a festive and flavorful dimension to dishes. The heat from cayenne pepper can be adjusted to taste.
The chutney stores in the refrigerator and will keep for about five days. It can be prepared as a homemade gift by bottling in sterilized jars with decorative cloth covers and string. Maple syrup can be used as a vegan alternative to honey.
Ingredients
- 400 g plum tomatoes canned
- 1 red bell pepper diced
- 4 garlic crushed, cloves
- 1 onion diced
- 1 eggplant small; diced, aka aubergine
- 20 cranberries fresh
- 120 ml malt vinegar
- 3 tablespoon honey
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ground nutmeg
Instructions
- Put 400 g Plum tomatoes, 1 Red bell pepper, 1 Aubergine (eggplant), 1 Onion and 4 Garlic cloves into a pan.
- Smash the tomatoes with a back of a spoon. Bring to the boil and simmer for 20 minutes. Add a little bit of water every 10 minutes if it gets too dry.
- Add 20 Fresh cranberries, 120 ml Malt vinegar, 3 tablespoon Honey, 1 pinch Sea salt, 1 teaspoon Paprika, 1 teaspoon Ground coriander, 0.5 teaspoon cayenne pepper, 0.5 teaspoon Ground ginger, 0.5 teaspoon Cinnamon and 0.5 teaspoon Ground nutmeg to the pan, stir well and bring to the boil again.
- Simmer for a further 10 minutes.
- Leave to cool and pour into a jar to store.
Notes
- Adjust cayenne pepper quantity to control the chutney's spiciness.
- Refrigerate and consume within 5 days for best freshness.
- Use chutney as a flavorful addition to sandwiches and burgers.
- Fresh tomatoes can replace canned, but add extra liquid when cooking.
- Swap honey with maple syrup to make the chutney vegan friendly.
- Package in sterilized jars for a homemade gift; decorate with cloth and string for presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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