Christmas Ale Chutney
Christmas Ale Chutney is the perfect addition to your cheeseboard. It’s also particularly delicious with leftover ham or turkey. Sweetly spiced with chunky vegetables and plenty of tang.
Servings: 60 servings
Calories: 23kcal
Ingredients
- 400 g Bramley apples about 2
- 200 g Granny Smith apples about 2
- 400 g red onions about 3
- 200 g carrots about 2
- 200 g parsnips about 2
- 150 g prunes
- 150 g dates pitted
- 575 g light soft brown sugar
- 80 g black treacle
- 320 g apple cider vinegar
- 2 garlic cloves peeled and diced
- 30 g fresh ginger peeled and diced
- 1 tablespoon mustard powder
- 1 tablespoon Worcestershire sauce
- ½ orange zested
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ½ ground allspice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 500 ml gluten-free ale
Instructions
- First peel and chop the vegetables into even 1.5cm sized cubes, always end with the apples so they don’t brown before you start making the chutney.
- Put all ingredients into a large preserving pot with 150ml water and half of the ale.
- Bring to a gentle simmer, stirring occasionally, and cook for an hour.
- Pour in the rest of the ale and stir in.
- Cook the chutney for a further 30 minutes until thickened with little saucy liquid.
- Remove from the heat and decant into sterilised jars.
- Store in a cool dark place until ready to serve. Once the jars are opened the chutney should be kept refrigerated.
Notes
This recipe is inspired by the Hearty Ale Chutney from Preserves: River Cottage Handbook No.2
by Pam Corbin.
Makes 8 x 180g jars.
Sterilising Tips
To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes.
Sterilise the lids by placing them in a saucepan of boiling water with a splash of vinegar (which ensures the lids don’t discolour) for 10 minutes. Don’t sterilise in the oven as they can warp.
Fill the jars to about 1 cm (½ inch) from the top. Wipe the rims with a damp clean cloth then seal with the sterilised lids.
Storing
This chutney tastes great straightaway but even better after about 2 weeks.
Store your chutney in a cool dark and dry place for up to 12 months.
Opened jars of chutney should be kept in the refrigerator and consumed within 2 weeks.
Ingredients: Don’t be tempted to mess around the quantities of the ingredients as they have been carefully worked out so that they meet safety standards in a chutney. You need to keep between 60-65% fruit + veg, 30-35% sugar and 15-20% vinegar.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutritional information assumes 1 ½ tablespoons per serving.
by Pam Corbin.
Makes 8 x 180g jars.
Sterilising Tips
To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 160°C / 140°C fan assisted / gas mark 3 / 320°F for 20 minutes.
Sterilise the lids by placing them in a saucepan of boiling water with a splash of vinegar (which ensures the lids don’t discolour) for 10 minutes. Don’t sterilise in the oven as they can warp.
Fill the jars to about 1 cm (½ inch) from the top. Wipe the rims with a damp clean cloth then seal with the sterilised lids.
Storing
This chutney tastes great straightaway but even better after about 2 weeks.
Store your chutney in a cool dark and dry place for up to 12 months.
Opened jars of chutney should be kept in the refrigerator and consumed within 2 weeks.
Ingredients: Don’t be tempted to mess around the quantities of the ingredients as they have been carefully worked out so that they meet safety standards in a chutney. You need to keep between 60-65% fruit + veg, 30-35% sugar and 15-20% vinegar.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutritional information assumes 1 ½ tablespoons per serving.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Sodium: 12mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 1.4mg | Calcium: 8mg | Iron: 0.1mg