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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


  • 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


  • 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*.


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.


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