Boxing Day Ale Chutney
Boxing Day Ale Chutney is the perfect addition to your cheeseboard. It’s also particularly delicious with leftover Christmas ham or turkey. Sweetly spiced with chunky vegetables and plenty of tang.
Servings Prep Time
10190g jars 20minutes
Cook Time
90minutes
Servings Prep Time
10190g jars 20minutes
Cook Time
90minutes
Ingredients
  • 3 onionsabout 400g
  • 1 swedeabout 375g chopped
  • 2 large carrotsabout 300g carrots
  • 3 granny smith apples
  • 2 garlic clovespeeled and diced
  • 175g datespitted
  • 140g tomato puree
  • 325g light soft brown sugar
  • 2tablespoons black treacle
  • 300ml cider vinegar
  • tablespoons mustard powder
  • 2teaspoons ground ginger
  • 1teaspoon ground mace
  • ½teaspoon salt
  • ½teaspoon ground black pepper
  • 500ml gluten-free pale ale
Instructions
  1. Put all ingredients into a large preserving pot with 150ml water and 250ml of the ale.
  2. Bring to a gentle simmer, stirring occasionally, and cook for an hour.
  3. Take the chutney off the heat and pour in the rest of the ale.
  4. Return the chutney to the heat and cook for a further 30 minutes.
  5. Remove from the heat and decant into sterilised jars*.
Recipe Notes

This recipe is slightly adapted from Hearty Ale Chutney from Preserves: River Cottage Handbook No.2 by Pam Corbin The chutney will keep up to a year if stored in a cool dark place.

*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.

The chutney will keep up to a year if stored in a cool dark place.