Boxing Day Ale Chutney

overhead shot of Boxing Day Ale Chutney in the middle of a cheeseboard

This 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.

overhead shot of Boxing Day Ale Chutney in the middle of a cheeseboard

Boxing Day is definitely my favourite day over the holiday period. It has none of the high expectations of Christmas Day. There’s no early morning hysteria or panic because you forgot to put the turkey on/buy the Brussels/wrap Adrian’s present. I spend most of Christmas Day in the kitchen, rushing back and forth between filling glasses with Bucks Fizz, trying to be with the children for the opening of every present and shooing Billy Buddy away from the mince pies. It’s exhausting.

mid shot of Boxing Day Ale Chutney in the middle of a cheeseboard

Boxing Day has none of that palaver though. You can lie in, well you can if you don’t have children. It’s not frowned upon to have chocolate for breakfast as it’s technically still Christmas and all those Lindor Lindts have to be demolished before New Year. You’re free to spend all day watching movies, drinking the Bucks Fizz you didn’t really have time for the day before whilst wearing your new Christmas jammies. Plus you can eschew cooking for cheese, biscuits and cold cuts and the trifle that you prepared on Christmas Eve. At least that’s how I roll with Boxing Day and I will not compromise it for anyone.

overhead shot of Boxing Day Ale Chutney in the middle of a cheeseboard

As anyone knows who has prepared a Boxing Day buffet for all the Christmas Day stragglers the accompaniments for your cheese and meats are so important. It’s all very well splashing out on decent stilton and the good oatcakes but since you are dumbing down the cooking aspect of it then the effort has to show somewhere so you can still wear your perfect host/hostess crown with pride. This is when preparing your Boxing Day Ale Chutney early doors in December will pay off dividends.

overhead shot of Boxing Day Ale Chutney in the middle of a cheeseboard

I have been making this Boxing Day Ale Chutney for a few years now when I realised I needed a more everyman’s pickle to go with the cheeseboard. I had Courgette Relish and Stem Ginger and Apple Chutney but my family were clamouring for more of a ploughmans preserve. This Boxing Day Ale Chutney fits the bill absolutely. It’s simple to make since after only 15 minutes of chopping you just throw everything into a large saucepan to get to know each other. It doesn’t have a long cooking time compared to other chutneys, just an hour or two, and can pretty much be eaten straight away. However, if you decant into sterilised jars then it will also keep for a good few months, or until you open it on Boxing Day.

overhead shot of Boxing Day Ale Chutney in the middle of a cheeseboard

Boxing Day Ale Chutney is beautifully chunky with root vegetables, sweet with tomatoes, dates, spices and gluten-free pale ale. It’s also tangy with cider vinegar and mustard so holds its own against strong cheese and robust meats.

The best thing is if you decide to get ahead and make your chutney now then you’ll have plenty of jars to give away as Christmas presents. Then all your friends and relatives can reap the benefit of your Boxing Day Ale Chutney too. I guarantee they will be begging for the recipe.

mid shot of Boxing Day Ale Chutney in the middle of a cheeseboard

If you make this Boxing Day Ale Chutney then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

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.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Condiment
Cuisine: British
Servings: 120 servings
Calories: 23kcal

Ingredients

  • 3 onions about 400g
  • 1 swede about 375g chopped
  • 2 large carrots about 300g carrots
  • 3 granny smith apples
  • 2 garlic cloves peeled and diced
  • 175 g dates pitted
  • 140 g tomato puree
  • 325 g light soft brown sugar
  • 2 tablespoons black treacle
  • 300 ml cider vinegar
  • tablespoons mustard powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground mace
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 500 ml gluten-free pale ale

Instructions

  • First peel and chop the vegetables into even 1.5cm sized cubes.
  • Put all ingredients into a large preserving pot with 150ml water and 250ml of the ale.
  • Bring to a gentle simmer, stirring occasionally, and cook for an hour.
  • Take the chutney off the heat and pour in the rest of the ale.
  • Return the chutney to the heat and cook for a further 30 minutes.
  • Remove from the heat and decant into sterilised jars*.

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.
Yield 10 190g jars.

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Sodium: 12mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 1.4mg | Calcium: 8mg | Iron: 0.1mg

SHOP THE RECIPE

I find my Le Creuset Signature Cast Iron Round Casserole, 28 cm – Marseille Blue absolutely indispensable when I’m making any type of preserve or indeed anything in the kitchen. It’s very heavy duty but I use it for absolutely everything from pot roasts, stews and stocks to making jams and chutneys. It’s large enough that it is great for so many purposes from sweet to savoury. I have the signature marseille blue colour as when I bought it I wanted it to match the old Le Creuset saucepans handed down to me from my dad but you can get them in other beautiful colours. Different colours are different prices so you can definitely get a good deal if you choose a less popular colour.


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If you like this recipe then you may like…

Piccalilli

Piccalilli is a must-have addition for any festive table. A beautiful trio of purple cauliflower, romescu and white cauliflower preserved with autumn vegetables in delicious curried spices.

Courgette Relish

Courgette Relish on a wooden box with forks

Stem Ginger and Apple Chutney

Apple & Stem Ginger Chutney

Cranberry Clementine Sauce

Cranberry Clementine Sauce

Apple and Stem Ginger Chutney

Apple and Stem Ginger Chutney is a sweet spicy chutney perfect with cheese.

I have been making chutneys and jams for my friends and family for Christmas presents as long as I can remember. It’s perhaps my annual ritual that I treasure the most. It signifies making the most of the autumnal farmers’ market or foraging treasures and is one of the first steps I take each year when starting to plan for the festive season.

There was a time when I rotated the chutneys I made, perhaps an apple, pear and hazelnut chutney, often a piccalilli or even a traditional dowerhouse chutney. However since I developed this particular Apple and Stem Ginger Chutney a couple of years ago there has been absolutely no looking back. It has been one of my favourite kitchen creations and now I make it every single year to pass onto my loved ones, and of course to scoff myself with a mountain of cheese.

I rather like it as it’s not one of those chunky chutneys that makes your sandwich all lumpy, or a chutney that is stuffed with little pops of sultanas making the whole affair too fruity. No, this chutney has the perfect balance of texture from the soft apples, of sweetness from the stem ginger and a warmth of spice from the root ginger, chipotle chilli powder, nutmeg and cinnamon.

Apple & Stem Ginger Chutney

This chutney is perfect on your festive cheeseboard as it goes with pretty much any cheese. It’s also incredibly addictive so don’t be surprised if you find you are balancing more chutney on your cracker instead of cheese. This recipe makes a good few jars but it’s perfect to give away as presents or to hoard yourself so you can keep your supplies well on the go until next year’s batch.

Apple & Stem Ginger Chutney

If you like this recipe then maybe you will like these ones:

Homemade Stem Ginger in Syrup
Homemade Crystallised Ginger
Homemade Boxing Day Ale Chutney

If you make this Apple and Stem Ginger Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Apple and Stem Ginger Chutney

A sweet spicy chutney perfect with cheese
Prep Time40 mins
Cook Time2 hrs 30 mins
Course: Condiment
Cuisine: British
Servings: 12 200ml jars
Calories: 345kcal

Ingredients

For the spice bag:

  • 50 g root ginger
  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds

Chutney

  • 1.5 kg Bramley apples peeled, cored and diced
  • 1.5 kg Cox Pippin apples peeled, cored and diced
  • 1 kg white onions diced
  • 4 balls stem ginger about 80g, finely chopped
  • 500 g soft light brown sugar
  • 600 ml cider vinegar
  • ¾ teaspoon chipotle chilli powder
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of sea salt

Instructions

  • Place the spice bag ingredients into a muslin bag and then put into a large preserving pan with the rest of the ingredients.
  • Bring slowly to the boil, then simmer for 2.5 hours.
  • Remove the spice bag then decant the chutney into sterilised jars.
  • Keep in a cool dark place for 2-3 months before eating.

Nutrition

Serving: 25g | Calories: 345kcal | Carbohydrates: 87g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 508mg | Fiber: 8g | Sugar: 72g | Vitamin A: 170IU | Vitamin C: 17.9mg | Calcium: 78mg | Iron: 1mg

Mango Chutney

Mango Chutney is sweetly spiced and a wonderful accompaniment for Indian curries, cheese sandwiches or salads.

Mango Chutney
This is my first chutney of the year.  I managed to divest my laden larder with a good majority of pickles, jams and chutneys over the festive period but now it’s about the time where I start to build up my stores again.

If I am honest I made this chutney a few weeks ago when the calls of our local Fruit and Veg man hollering outside Finsbury Park asking us to ‘Taste the mango’ got the better of me.  I did want to taste the mango.  Then it reminded me how long it’s been since I had a good cheese and mango chutney sandwich.  Since I didn’t have any mangos in, I put the abundance of mangoes on the stall to good use and stirred up a very quick and fragrant chutney that afternoon.  I followed Diana Henry’s advice on mango chutney but did not carry through the hotness of her recipe, instead toning it down as I wanted to create something more subtle.

Mango Chutney and Cheese Sandwiches

Cheese loves a good mellow chutney or jam and mango chutney is a perfect partner. I particularly like a softly spiced version so that the delicate mango flavour isn’t powered out, bedding down nicely a good crumbly cheese.

This classic sandwich combination always reminds me of my mother who at the mere mention of mango chutney will without fail wax lyrical about a good mango chutney and cheese sandwich. And with good reason, a generous dollop of sticky chutney oozing out a toasted sandwich filled with gooey English cheddar is truly a magnificent lunch and reminds me a lot of my childhood.

How to use Mango Chutney

My current favourite use is to add a delicate amount to a salad of nutty emmental, cucumber and iceberg lettuce. All you need then is a drizzle of olive oil and some salt and pepper to finish it off. The mango chutney adds a lovely balance of sweet and sourness to this simple salad.

And of course, it would be remiss not to discuss how a lovely tablespoon of this chutney added to a homemade curry can provide its own dimension to the recipe, adding a mellowed sweetness to counteract your spicing.

Mango Chutney

If you are a chutney fan then allow me to suggest these pretty fab recipes:

Apple and Stem Ginger Chutney
Boxing Day Ale Chutney
Piccalilli
Courgette Relish

If you make this Mango Chutney then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Mango Chutney

A sweetly spiced chutney, aromatic with mango
Prep Time20 mins
Cook Time30 mins
Course: Condiment
Cuisine: Indian
Servings: 40 servings
Calories: 75kcal

Ingredients

  • 6 mangos
  • ¼ teaspoon whole cloves
  • 8 cardamom pods de-shelled
  • 1.5 teaspoons coriander seeds
  • 4 black peppercorns
  • 1 teaspoon black mustard seeds
  • 500 g onions diced
  • 500 g granulated sugar
  • 600 ml cider vinegar
  • 3 green chillies deseeded
  • 1/4 teaspoon ground nutmeg
  • 30 g fresh ginger diced finely
  • 2 limes

Instructions

  • Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into cubes, there might not be much uniformity from the flesh cut close from the stone. Set aside.
  • In a large preserving pan toast the cloves, cardamom seeds, coriander seeds, black peppercorns and mustard seeds over a low heat for a minute or so to release their fragrance.
  • Add the diced onions, sugar, vinegar and chillies to the pan, bring to a gentle simmer and cook through for about 10 minutes.
  • Add the mango, nutmeg, ginger and the zest of both of the limes. Bring to a boil, then simmer for about 20 minutes until the mixture is jam like.
  • Juice the limes then stir through the chutney for the last couple of minutes of cooking.
  • Decant into sterilised jars.

Notes

  • Adapted from Diana Henry’s Very Hot Mango Chutney in ‘Salt Sugar Smoke’
  • The chutney is best left for at least 4 weeks for the flavour to mature.
  • 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.

Nutrition

Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Vitamin C: 10.5mg | Calcium: 9mg | Iron: 0.2mg