Christmas Fruit Chutney is a traditional British recipe for a classic chutney made from a blend of fruit, spices, sugar and vinegar that makes and excellent Christmas condiment. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Fruit Chutney.
Finely chop all the fruit and combine in a saucepan with the onions, garlic, spices, sugar and vinegar. Add the sea salt then stir in 750ml water. Cook over low heat, stirring constantly, until all the sugar has dissolved then increase the heat and bring the mixture to a boil.
Reduce to a simmer and cook, stirring frequently, over medium heat for about 90 minutes or until all the fruit is soft and pulpy and the mixture has thickened.
When thickened to your liking, take the chutney mix off the heat then spoon into cleaned and sterilized jars that have been warmed in the oven. Seal tightly with vinegar-proof lids then set aside to cool before labelling and storing. Allow the chutney to mature for 1 month before use (it will keep, unopened, for up to 12 months).
This makes an excellent accompaniment to ham, cheese and cold turkey.
Click on the image, above to submit to Pinterest.