Festive Chutney

Festive Chutney

I have made a batch of this chutney to have on hand over the Christmas season. It goes brilliantly with a cheese board, as a snack with apple slices and with left over cold cuts such as ham and roast meat. It will bring a fresh flavour to leftover roast meat sandwiches.

Shop bought chutneys are generally loaded with sugar and preservatives. But this recipe from Hemsley + Hemley’s cookbook is refined sugar-free and instead uses natural real foods to give that sweet-sour-tangy taste that a good chutney should have.

It also makes a great stocking filler or last minute gift!

Festive Chutney

Makes 2 x 250ml jars


  • 1 small onion, finely chopped (I used a food processor)
  • 4 large Medjool dates, finely chopped
  • 500g eating apples (approx 3 large apples), cored and chopped into chunks of various sizes
  • 1/4 teaspoon goat butter/butter/olive oil
  • 75g raisins
  • 1/8 teaspoon salt
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground gloves
  • 200ml apple cider vinegar
  • 75ml maple syrup
  • 60ml port
  • zest of 1/4 orange
  • 1 Tablespoon orange juice
  • 1/2 Tablespoon tomato puree


  1. Chop apples, onion and dates
  2. Heat the butter/oil in a large saucepan, add all the ingredients and stir to coat.
  3. Bring to the boil then turn down to a slow simmer for approximately 45 minutes or until the apples are tender. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.
  4. While the chutney is cooking, sterilise your glass jars. You can either put through the dishwasher or you can fill the jars with boiling water and (if they are oven proof) put them in the oven at 180 degrees celsius for about 15 minutes.
  5. With the jars still warm, pour in the hot chutney and allow to cook with the lids off. Once cool add a piece of baking paper on the top of the chutney and close the lids nice and tightly. Note: if the glass jars are not warm, they may crack when you pour in the hot chutney.
  6. Keep the jars in a cool dark place. Once opened, store in the fridge for up a month.

Time Saver Tip

  • This chutney will taste better with some time to mature, so if you can make it ahead of time by a week or two the flavours will continue to mellow and develop.
  • Note: you might find your chutney a little sharp when tasting it hot. Once it has cooled, it will taste quite different.

Image courtesy Hemsley + Hemsley

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