Christmas Chutney
20 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g Plum tomatoes (canned)
- 1 Red bell pepper (diced)
- 4 Garlic cloves (crushed)
- 1 Onion (diced)
- 1 Aubergine (eggplant) (small; diced)
- 20 Fresh cranberries
- 120 ml Malt vinegar
- 3 tablespoons Honey
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 1 tsp Paprika
- 1 tsp Ground coriander
- 0.5 tsp cayenne pepper
- 0.5 tsp Ground ginger
- 0.5 tsp Cinnamon
- 0.5 tsp Ground nutmeg
Method
- Put 400 g Plum tomatoes, 1 Red bell pepper, 1 Aubergine (eggplant), 1 Onion and 4 Garlic cloves into a pan.
- Smash the tomatoes with a back of a spoon. Bring to the boil and simmer for 20 minutes. ย Add a little bit of water every 10 minutes if it gets too dry.
- Add 20 Fresh cranberries, 120 ml Malt vinegar, 3 tbsp Honey, 1 pinch Sea salt, 1 tsp Paprika, 1 tsp Ground coriander, 0.5 tsp cayenne pepper, 0.5 tsp Ground ginger, 0.5 tsp Cinnamon and 0.5 tsp Ground nutmeg to the pan, stir well and bring to the boil again.
- Simmer for a further 10 minutes.
- Leave to cool and pour into a jar to store.