Saturday, 21 December 2013

Christmas Chutney

As it's the Christmas season, I'm in the full swing of eating the seasonal foods and cooking and baking festive delights. It's been a long time since I've made chutney, but thought I must make a Christmas chutney from my favourite and only Christmas book, Nigella's Christmas. The reason why I love chutney so much is that it is a delicious accompaniment to roast meats such as turkey, ham and even beef. I am looking forward to eating spoonfuls of this Christmas chutney on Boxing Day with a selection of cold meats, cheeses and perhaps some crusty bread to mop up the flavours. I would advise on making the chutney two months ahead, as this will allow the chutney to mature and flavour.
The the chutney is a doddle to cook and will leave your home with an aromatic flavour, the chutney also has a vibrant red flavour from the fresh cranberries. Once matured the flavours are sweet and earthy flavour which makes the chutney quite addictive.
Here is how my chutney turned out:
Christmas chutney.

I first started by placing all the ingredients in a pot and added the sugar to the ingredients.
Christmas chutney.

Christmas chutney.

I left the mixture to boil for 45 minutes and stirred occasionally to prevent the mixture sticking to the pan.
Christmas chutney.

Once the chutney is cooked ladle into sterile jars and leave to store for up to two months before serving with delicious cold meats.

The recipe can be found here.

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