Tuesday, December 20, 2011

Lucy's Christmas Chutney

There are many pre-Christmas things I have failed to do this year. If you're going to the letterbox every day in the hope that I've remembered to send you a Christmas card, let me save you the trip. It's December 20 and my Christmas cards are sitting on my desk, half-written. At least, I think they're here somewhere. A box unpacked itself on the desk over the weekend and it's a miracle I can find the keyboard.
The only thing that's stopping me feeling like a complete failure is that I had the presence of mind to a) make the Christmas cake and b) make my famous Christmas chutney before we moved house. Yes, the 2.25g cake and a polybin full of jars added to the load, but it was worth it. I've been dispensing jars hither and yon all week and it's done wonders for my festive spirit. I'm just sorry I can't post them.


Lucy's Christmas Chutney
I've been making this since 1997, when the internet was just a baby and I was just a slip of a girl (ish). It's great with ham, cold turkey, cheese and bread, especially if all of these things are consumed while reclining on a deckchair/sofa and reading something you got for Christmas. This year I added walnuts (about a cupful) for a bit of crunch, but it's great just as is.

450g tart green apples (about 3), peeled, cored and cut into 1cm chunks.
225g onions (1 large), peeled and chopped
8 cloves garlic, peeled and finely chopped
1 cup dates, roughly chopped
1 cup seedless raisins
1 cup prunes, roughly chopped
2/3 cup crystallised ginger, roughly chopped
2 tsp salt
1 tsp curry powder
2 cups white sugar
3 1/2 cups white vinegar
Combine all the ingredients in a large pot and bring to the boil, stirring to dissolve the sugar.
Reduce the heat and simmer very gently uncovered for about 45 minutes until the mixture is thick and the fruit is soft. You should be able to squish the apple with the back of a wooden spoon and the raisins will look swollen and plump. Don't wander off and forget about the mixture, it will need regular stirring to prevent it from sticking. If it becomes too thick, add more vinegar.
Spoon the chutney into sterilised jars and seal with cellophane or tight-fitting lids. Makes about four 350ml jars. Pin It

7 comments:

  1. I love hearing about other people's food traditions at this time. Good luck finding your Christmas cards (think mine may have the same fate as yours lol)

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  2. Thanks for sharing the recipe. Wishing you and yours a Merry Christmas and a Happy, Healthy New Year.

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  3. Nice tradition Lucy, it looks lovely! I have always been useless at making chutney but I'd love to give yours a go. Merry Christmas :)

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  4. Oh, tell me about it! I made so many plans for Christmas... and well, you know the rest of the story :)
    The chutney looks fantastic! Should I wait in January for the post? hehe :)

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  5. Yes, this time of year is the time for chutney and this looks really good to me. To me Christmas isn't Christmas without a pile of half-written cards - I haven't got that far yet but there's plenty of time. I hope Christmas in your new home is as good as any Christmas could be.

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  6. You've completed the two most important tasks! Don't be too hard on yourself!
    Merry Christmas to you and yours!

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  7. I am going to wait at the door until my card and a jar of this incredible stuff arrives! Don't expect me to be happy about it!!

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Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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