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Ian's Christmas Chutney

Category: Pickles, Chutneys & Relishes
Servings: 9 250 ml jars
Author: Ian
DATE: 19 December 2024
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Ingredients

  • 450 g apples (peeled, cored and chopped small)
  • 300 g pears (peeled, cored and chopped small)
  • 170 g onion (roughly chopped)
  • 500 g fresh cranberries
  • 250 g dates (pitted and cut into 3)
  • 2 clementines
  • 400 g caster sugar
  • ½ tsp ground cloves
  • 1 tsp ground ginger
  • 1½ tsps ground cinnamon
  • 500 ml malt vinegar
  • 1 tsp table salt

Instructions

Sterilise The Jars:

  • Place jars, lids, and bands in an empty dishwasher and run through a complete cycle with no detergent.
  • Leave jars in the dishwasher until ready to fill.

Make The Chutney:

  • Put the apples, pears, onion, cranberries, and dates into a large pan.
    450 g apples, 300 g pears, 170 g onion, 500 g fresh cranberries, 250 g dates
  • Zest the clementines over the top, then squeeze in the juice and scrape in the pulp.
    2 clementines
  • Add the sugar, ground cloves, ground ginger, and ground cinnamon, then pour the vinegar over and sprinkle in the salt.
    400 g caster sugar, ½ tsp ground cloves, 1 tsp ground ginger, 1½ tsps ground cinnamon, 500 ml malt vinegar, 1 tsp table salt
  • Stir all ingredients until well combined.
  • Bring to a boil over a medium-hight heat, strirring occasionally.
  • Once the mixture reaches a boil, turn heat to medium-low, and let it bubble uncovered, stirring occasionally, for about an hour until you have a pulpy mass.
  • Remove from the heat and allow to cool for about an hour before spooning and pressing into sterilised jars to exclude any air.

Process The Jars:

  • Fill a large canning pot with water and bring to a boil.
  • Center a new lid on a jar of chutney, apply the ring band, and tighten it fingertip-tight. 
  • Carefully place the filled jars onto the rack in the canner, making sure the water covers the jars.
  • Place the lid on the canner and bring the water to a full, rolling boil.
  • Boil for 10 minutes before removing the jars to a tea towel.
  • Let the jars cool undisturbed for 12 hours to allow the seal to set. 
  • After cooling, check the lids by pushing down on the center; if the lid doesn't move, it's properly sealed.
  • Store the jars in a cool, dry place for up to a year. Once opened, store in the fridge and use within 1 month.