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Christmas Chutney

Makes 3-4 jars 

I love to eat chutney especially with the cheeseboard at Christmas time, bit I especially love making my own chutney, both to eat and give away as gifts to family and friends. 


450g plums, stoned & chopped

450g pears, chopped

22g brambly apple, cored & peeled

225g celery, sliced

450g onions, sliced

450g, peeled & quartered

1 tbsp fresh ginger, minced

115g raisins

2 tbsp pickling spice

850ml apple cider vinegar

450g granulated sugar


1. Add all the fruit , vegetables, ginger and raisins, to a large saucepan or preserving pan. 

2. Add the pickling spice, either sapped in muslin or in a tea strainer.

3. Add half of the vinegar and bring to the boil, simmer for around 2 hours. 

4. stir through the remainder of the vinegar and the sugar, stir well, then boil until a thick chutney like consistency. 

5. Add to sterilised jars. store in a cool dark place, the flavours will develop more the longer you keep the chutney!

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