Why should I make Christmas Chutney?

I’m so pleased with the flavours of this chutney. It has a lovely balanced flavour of dried fruit and spices that reminds me of Christmas pudding and mince pies. It goes perfectly with cheeses, cold meats and those picky bits that are always on offer over the holidays.

Give Christmas Chutney as a gift

Christmas Chutney makes a great gift for family and friends and, of course, you don’t only have to eat this chutney at Christmas. It can be served all year round. It’s very easy to make and the ingredients are easily available.

What is chutney?

Chutney is a flavourful condiment originating from South Asia, traditionally made by blending fruits, vegetables, and aromatic spices with vinegar, sugar, and sometimes chillies. The result is a tangy, sweet, or spicy relish that can be served with dishes ranging from curries to sandwiches.

What ingredients do I need to make Christmas Chutney?

The ingredients for this recipe are easily available and you may already have many of them in your larder or fridge. Here is what you need:

• onions
• apples
• sugar
• prunes
• orange
• cinnamon
• ginger
• mixed spice
• salt
• cider vinegar

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What kind of apples should I use for Christmas Chutney?

You can use any apples that you can find. I prefer to use sharp apples such as Bramley Seedling or Granny Smith to offset the sugar that is added to the chutney.

I made this batch of chutney using James Grieve apples from my apple tree, they are sharp and they collapse down nicely when cooked.

What kind of sugar should I use?

I use soft dark brown sugar (muscovado) in this recipe. The deep molasses flavour is reminiscent of Christmas pudding and works well with the spices.

What can I substitute for dark brown sugar?

You can use light soft brown sugar, or even white granulated sugar. The chutney will still be good to eat but it will have a different flavour profile.

What are prunes?

Prunes are dried plums. If you buy the soft, ready to eat prunes then you don’t have to soak them. It’s often easiest to cut them up by using scissors to snip off pieces.

What can I substitute for prunes in Christmas Chutney?

If you don’t have any prunes or don’t like them, then you can use raisins instead. This will alter the flavour slightly but you will still get that ‘plum pudding’ flavour.

Spices for Christmas Chutney

I use ground cinnamon, ground ginger and mixed spice to flavour the chutney. This combination works really well, but you can add small quantities of other festive spices such as cardamom or cloves if you would like.

What is mixed spice?

Mixed Spice is readily available in UK supermarkets and baking suppliers. It is a combination of the following ground spices:

• allspice
• cinnamon
• nutmeg
• mace
• cloves
• coriander
• ginger

If you can’t source ready-made mixed spice you can make your own.

What kind of vinegar can I use in this chutney?

I recommend cider vinegar. That can be ordinary cider vinegar or apple cider vinegar. You can also use white wine vinegar, just the own brand supermarket kind will work very well.

I prefer not to use malt vinegar as it has a much sharper flavour profile and the chutney then needs to sit and mature for at least 3 months. You can eat this chutney soon after it had been made if you use a milder vinegar.

How should I store Christmas Chutney?

Store the chutney in sterilised glass jam jars with lids. Keep the jars of chutney in a cool dark place, and once opened keep the jar in the fridge.

How soon can I eat the chutney?

You can eat this chutney within a week of making it. However, it will improve in flavour if you keep it for 4-6 weeks before opening. It will continue to mature and will keep unopened in sterilised jars for up to a year. Once it has been opened, I recommend that you keep the jar in the fridge.

How do I sterilise glass jars?

Find out why you should sterilise your jars and about the different methods you can use to sterilise them in this article.

Vegetarian

Christmas Chutney contains no animal derived ingredients and is suitable for vegetarians and vegans.

Gluten Free

This recipe is gluten-free, making it a suitable option for individuals avoiding gluten in their diet. As always you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Christmas Chutney?

Serve the chutney at room temperature for the best flavour. You can serve it straight from the jar, but it’s nice to present it in a small bowl or ramekin with a spoon for easy serving.

Christmas Chutney pairs beautifully with Cheddar, Stilton and with soft cheeses like Brie and Camembert. I like to add some grapes, clementines and mixed nuts to my cheese board, a selection of crackers, as well as a dish of this chutney.

Spice up your leftovers from Christmas or Thanksgiving with some Christmas Chutney alongside some crusty white or granary bread. You can even serve this luscious chutney as an alternative to cranberry sauce with your festive meal.

Serve Christmas Chutney with Baked Brie

Baked Brie makes a delicious, and easy to make, appetiser or as a canape for your drinks party. It’s incredibly easy to bake Brie, I put it into an ovenproof dish and bake for 12-15 minutes at 180C, 170C (fan), 350F in the oven or 8-10 minutes at 160C, 325F in the Air Fryer.

Once baked simply cut a cross in the rind and pull it back then add a large spoonful of Christmas Chutney on top and serve with crackers to dip into the chutney and melted cheese.

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Christmas Chutney

A delicious relish packed with all the flavours of Christmas and perfect to serve with your festive cheeseboard, picky bits and cold cuts.

Course chutney, preserves, relish

Cuisine British

Keyword apple, Christmas, chutney, cinnamon

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 60 servings

Calories 38kcal

Author Janice Pattie

Equipment

• 1 Sharp knife
• 1 chopping board
• 1 weighing scales
• 1 Measuring spoons
• 1 measuring jug
• 1 Large saucepan
• 1 Fine grater or lemon zester
• 1 scissors
• 6 250 ml glass jars with lids or 4 380 ml (1lb) glass jars with lids
• 1 ladle
• 1 jam funnel optional
• 6 wax paper circles optional

Ingredients

• 450 grams onions
• 900 grams sharp apples peeled and cored weight
• 350 grams dark brown sugar
• 100 grams soft prunes
• 1 large orange, zest only
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon mixed spice
• ½ teaspoon salt
• 300 ml cider vinegar

Metric – US Customary units

Instructions

• Peel 450 grams (1lb) onions and finely chop. Put them in a large pan.
  
• Peel and core sharp apples to produce 900 grams (2 lb). Roughly chop the apples. Add the chopped apples to the pan.
  
• Put 350 grams (12 oz) dark brown sugar into the pan with the apples and onions.
  
• Chop 100 grams (8 oz) soft dried prunes (or use scissors to cut them into small pieces), put the prunes into the pan.
  
• Remove the zest from 1 large orange with a zester or fine grater and add to the other ingredients.
  
• Put ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon mixed spice and ½ teaspoon salt into the pan.
  
• Finally add 300 ml (½ pint) cider vinegar and stir to mix. Heat the Christmas Chutney ingredients on a low heat until the sugar has dissolved and the apples start to soften.
  
• Sterilise 6 x 250 ml glass jam jars with lids.
  
• Bring the chutney to a simmer and cook, stirring occasionally to avoid the chutney burning to the bottom of the pan. When the chutney is thick, it is ready.
  
• Ladle the chutney into the warm sterlised jars, cover with a waxed paper circle (optional) and put on the lid.
  
• Serve this chutney with Christmas dinner, with your cheeseboard or with the cold cuts and picky bits that are so enjoyed in the festive season. This chutney also makes a great gift for family and friends.
  

Notes

Makes 6 x 250 ml jars or 4 x 380 ml (1lb) jars.

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 22mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

This post Christmas Chutney was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

What is chutney?

Chutney originates from India where it can be a blend of fresh fruits or vegetables, spices, vinegar, and sugar. It is usually made to be eaten straight away.

Western-style chutney such as Courgette and Tomato Chutney is cooked and reduced down to a thick condiment and can be stored for up to a year.

Why should I make Courgette and Tomato Chutney?

This is a really delicious chutney with a nicely balanced flavour and a good texture, chunky but not too chunky. It’s so easy to make that it is perfect for a beginner, follow the recipe and there’s very little you can do wrong.

If you grow your own courgettes then there is always a point when you just have too many. I freeze some for soups and curries but still there always seems to be more than I can fit in the freezer. This tasty relish is the answer, not only is it delicious to have on your own table but it also makes a very welcome gift.Tie a pretty circle of fabric over the jar lid and add a fancy label and you are done.

What ingredients do I need to make Courgette and Tomato Chutney?

Most of the ingredients for this chutney are things that you will already have in your larder. Here is what you need:

• Courgettes
• Tomatoes
• Onions
• Sultanas
• Sugar
• Crushed Chillies
• Mixed Spice
• Cider Vinegar
• Tomato Puree

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What are courgettes?

The courgette is from the same family as cucumber, squash and melon. They usually have a deep green skin with firm pale flesh, but there are many different varieties available. Some have yellow skin and some are round balls rather than the traditional long shapes shown above.

What’s the difference between courgettes and zucchini?

They are the same vegetable, the only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes or baby marrows, and in the US and many other countries, they’re called zucchini.   

Why do I have to salt the courgettes and leave them overnight?

Courgettes contain a lot of water, the salt draws out the water which you then drain away. This makes a chutney with better texture as the pieces of courgette hold their shape and do not disintegrate when they are cooked.

Can I use canned tomatoes?

If you don’t have nice ripe fresh tomatoes then you certainly can use a can of plum tomatoes. They are already peeled so you just have to roughly chop them.

What are sultanas?

Sultanas are sometimes known as golden raisins. Sultanas are a type of dried fruit that come from seedless green grapes, most commonly the Thompson Seedless variety. They have a sweet flavour, light golden colour, and soft texture.

What can I substitute for sultanas?

If you don’t have sultanas then the best substitute is raisins.

Spices for Courgette and Tomato Chutney

I only use two spices for this chutney, they are crushed red chillies and mixed spice. These are very readily available and they are always in my larder.

I don’t like any kind of chilli heat, can I leave out the crushed chillies?

There is a very small quanitity of crushed red chilli in this chutney and it has a mild heat profile. However, if you wish to leave it out you will still produce a delicious chutney.

What is mixed spice?

Mixed Spice is readily available in UK supermarkets and baking suppliers. It is a combination of the following ground spices:

• allspice
• cinnamon
• nutmeg
• mace
• cloves
• coriander
• ginger

If you can’t source ready-made mixed spice you can make your own.

What kind of vinegar should I use?

I use cider vinegar for this chutney, it has a fresh, tangy flavour wihtout being overpowering. It’s a real flavour booster with a mild acidity that is just right. I find that malt vinegar is too strong for the delicate flavours in this chutney but you could also use white wine vinegar. You could also use my Spiced Pickling Vinegar which has a white wine vinegar base,

Why should I add tomato puree to the Courgette and Tomato Chutney?

Tomato puree is sometimes called tomato paste. It is a thick concentrated product and it gives a boost of both flavour and colour to the chutney.

How should I store Courgette and Tomato Chutney?

Chutney should be stored in sterilised glass jars and sealed with a wax disc and either a screw on lid or a cellophane cover that is kept in place with an elastic band.

How long can I keep the chutney?

If you keep the chutney in sealed sterilised jars in a cool dark place, then the it will keep for up to a year. Once opened keep the chutney in the fridge and use within 3 months.

How soon can I serve the chutney?

Most homemade chutney improves after two to three months as the flavours combine. You can eat this chutney immediately, but it may be a little sharp as the vinegar won’t have mellowed. After one month the chutney will have a more balanced flavour and it will improve even more after 3 months.

How do I sterlise the jam jars?

Find out why you should sterilise your glass jars and about the different methods you can use to sterilise bottles and jars in this article.

Vegetarian

This recipe is suitable for vegetarians and vegans.

Gluten Free

There are no wheat products in this recipe, and it is suitable for a GF diet. As always you should check every ingredient to ensure that it meets your dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Courgette and Tomato Chutney?

This is a really versatile relish that can be served as part of a cheeseboard. It pairs particularly well with mature cheddar and goat’s cheese.

Serve this chutney with cold meats, pies and sausages, spread it on your sandwiches, burgers and wraps. It is also a great accompaniment to curries or roasted vegetables as the acidity of the tomatoes cuts through rich flavours.

More Courgette Preserves

Courgette and Apple Chutney

Courgette and Apple Chutney is sweet and spicy. It's easy to make and the courgettes and apples are enhanced by the aromatic spices to create a delicious relish that is the perfect accompaniment for cheese, pies, pastry and roasts.

Check out this recipe

Courgette Relish (Zucchini)

Courgette Relish is a sweet, crunchy, pickled relish that is ideal to liven up your salads, sandwiches, and burgers.  It’s the perfect way to preserve a glut of courgettes from the garden or bargain buys at the supermarket.

Check out this recipe

Print

Courgette and Tomato Chutney

Courgette and Tomato Chutney is a simple chutney that is ideal to use a glut of courgettes and tomatoes. It's easy to make and creates a sweet and chunky chutney that is a great accompaniment to many different dishes.

Course preserves, relish

Cuisine British

Keyword chutney, courgette, preserves, relish, tomato

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

standing time 8 hours hours

Total Time 9 hours hours 50 minutes minutes

Servings 56 teaspoons

Calories 32kcal

Author Janice Pattie

Equipment

• 1 weighing scales
• 1 Measuring spoons
• 1 Sharp knife
• 1 chopping board
• 1 Large bowl
• 1 colander optional
• 1 medium bowl
• 1 measuring jug
• 1 large pan
• 1 wooden spoon
• 4 glass jam jars with lids 380 ml (1lb) jars
• 4 wax paper circles optional
• 1 jam funnel optional
• 1 ladle or large serving spoon

Ingredients

• 500 grams courgettes zucchini
• 1 tablespoon salt
• 500 grams Onions
• 500 grams fresh tomatoes
• 125 grams sultanas golden raisins
• 250 grams white granulated sugar
• ¼ teaspoon crushed chillies
• ¼ teaspoon mixed spice
• 300 millilitres cider vinegar
• 1 tablespoon tomato puree

Metric – US Customary units

Instructions

• Finely dice 500 grams (1lb) courgettes (zucchini) and put in a non metallic bowl.
  
• Add 1 tablespoon of salt to the courgettes and leave to stand overnight.
  
• Drain the liquid from the courgettes in a colander or sieve (no need to rinse as no additional salt is added to the chutney).
  
• Peel and roughly chop 500 grams (1lb) onions.
  
• Peel 500 grams (1lb) tomatoes by placing in a bowl and covering them with boiling water. Leave for 2 minutes.
  
• The skins will then easily slip off.
  
• Roughly chop the tomatoes.
  
• Put the drained courgettes, chopped onions and tomatoes into a large pan with 125 grams (4 oz) sultanas, 250 grams (8oz) white granulated sugar, 300 ml (½ pint) cider vinegar, ¼ teaspoon crushed chillies, ¼ teaspoon mixed spice and 1 tablespoon tomato puree and heat gently until the sugar has dissolved.
  
• Sterilise 4 x 380 gram (1lb) jars with lids.
  
• Cook the chutney, stirring occasionally, until it is thick and a wooden spoon will leave a path when drawn across the mixture.
  
• Use a ladle and jam funnel or a jug to fill the sterilised jars with chutney, top the chutney in the jar with a waxed paper circle (if using) and then screw on the lid.
  
• Serve Courgette and Tomato Chutney with cheese, cold cuts and grilled meats.
  

Notes

Makes 4 x 380 gram (1lb) jars of chutney.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 129mg | Potassium: 81mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 0.1mg

This post Courgette and Tomato Chutney was written by Janice Pattie and first appeared on Farmersgirl Kitchen.

Why should I make Courgette and Blue Cheese Soup?

Move over Broccoli and Stilton soup there’s a new blue cheese soup to enjoy! Anyone who has ever grown their own courgettes (zucchini) knows that things are going along absolutely fine and then suddenly there are more of these tasty squash than you know what to do with

This recipe is a great way to use a glut of courgettes, and if you don’t grow your own then you may get a bargain at a local greengrocer or fruit and veg stall at the market.

We eat soup all year round and I always like to have some stashed in the freezer. This recipe freezes well and you will always have a ready lunch or supper to serve. Check out my Soup Category  and you’ll see that there is no shortage of different recipes.

What ingredients do I need to make Courgette (Zucchini) and Blue Cheese Soup?

This smooth and creamy vegetable soup is simple to make and the ingredients are readily availalbe. You will need:

• onion
• vegetable oil
• courgettes (zucchini)
• garlic
• stock
• blue cheese
• parsley (optional)

You’ll find all the quantities and full instructions in the recipe card at the bottom of this page.

What are courgettes?

Courgettes are a member of the same plant family as squash, cucumber and melon. They are usually long and green but there are many different varieties. You can find courgettes in lots of different shades of green and yellow, and there are also varieties that are round. Any courgette variety is suitable for this recipe.

What is the difference between a courgette and a zucchini?

The only difference is in the language. Courgette is a French word and zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini.

Can I use frozen courgettes?

Frozen courgettes are ideal for making soup. Just use the same quantity as for fresh courgettes.

I don’t eat garlic, what can I substitute?

If you don’t eat garlic or you don’t happen to have any, then simply leave it out of the recipe. It will still taste delicious.

What kind of stock do I need for the soup?

I recommend vegetable stock or chicken stock, altough you could also use ham stock. I rarely make my own stock and I made this soup using a concentrated pot of stock. Stock cubes will also provide a tasty stock and add a good flavour to the soup.

What kind of blue cheese should I use?

You can use pretty much any firm blue cheese. The soft rind cambazola blue cheese is a bit too soft and sticky for this soup. Stilton is the traditional cheese to add to vegetable soup, I used Strathdon Blue which is a Scottish blue cheese from Tain, in the north of Scotland. However, there are many different blue cheeses that you can use. Here are a few examples:

• Shopshire Blue
• Devon Blue
• Cornish Blue
• Yorkshire Blue
• Gorgonzola
• Wensleydale Blue
• Danish Blue
• Roquefort
• Blacksticks Blue

Do I need to add parsley?

I use finely chopped parsley and some crumbled blue cheese as a garnish for the soup. It looks pretty and the little hit of fresh herb flavour is a great contrast to the rich creamy soup.

How much soup does this recipe make?

The recipe will make four generous portions or six smaller portions, for example, if you are serving it as an appetiser.

Can I make Courgette (Zucchini) and Blue Cheese Soup in advance?

Yes, you can make the soup and store it in a suitable lidded container in the refrigerator for up to 3 days. Reheat until piping hot and then garnish with crumbled blue cheese and finely chopped parsley.

Can I freeze the courgette soup?

One of my great pleasures is preserving summer produce for later in the year. I recommend that you make and freeze this soup so that you can enjoy it at any time.

Cool the soup and put it into freezerproof containers leaving some space at the top of the container for the soup to expand as it freezes. I recommend freezing soup in the portion sizes that you will need.

You can keep frozen soup for up to 6 months without any deterioration in quality. Thaw it overnight in the fridge and reheat until piping hot, then garnish with finely chopped parsley and crumbled blue cheese.

Vegetarian

This soup is suitable for vegetarians if you use a vegetable stock.

Gluten Free

There is no flour in this recipe, the soup is thickened simply by blending until it is smooth. It should, therefore, be suitable for a GF diet. Please check any stock pots or cubes to ensure they are suitable for your diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Courgette (Zucchini) and Blue Cheese Soup?

The soup should be served hot in bowls. You can keep it simple for a family meal or dress it up with a range of garnishes. I used parsley and blue cheese but here are some other ideas to ring the changes:

• Add a swirl of double cream or Greek Yogurt.
• Change the parsley for finely chopped chives for a mild onion flavour.
• Add a few courgette ribbons to add colour and freshness.
• Why not try topping the soup with crumble crispy bacon.
• Finish the soup with freshly ground black pepper or a drizzle of olive oil.

I serve courgette and blue cheese soup for lunch or as a casual supper with crusty bread or warm rolls. A big bowl of soup with plenty of bread will fill up the hungriest of your family and friends.

More Courgette Soup Recipes

Courgette Pea and Mint Soup Recipe

Courgette Pea and Mint Soup is a delicious smooth blended soup that's quick and easy to make with summer courgettes/zucchini, peas and fresh mint. It's a very versatile soup that you can serve warm or chilled and it's perfect to use up a glut of courgettes.

Check out this recipe

Courgette, Tomato and Basil Soup Recipe

Courgette Tomato and Basil Soup is a delicious blended soup that makes the best of summer courgettes (zucchini) and tomatoes. It's perfect to serve on rainy summer days or freeze it for when you crave a warming bowl full of summer flavours.

Check out this recipe

Print

Courgette (Zucchini) and Blue Cheese Soup

A delicious vegetable soup that combines seasonal courgettes (zucchini) with rich and creamy blue cheese.

Course appetiser, lunch, supper

Cuisine British

Keyword blue cheese, cheese, courgette, soup, zucchini

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 169kcal

Author Janice Pattie

Equipment

• chopping board
• Sharp knife
• 1 Large saucepan
• Measuring spoons
• weighing scales
• measuring jug
• Stick Blender or Liquidiser

Ingredients

• 200 grams onion
• 1 tablespoon vegetable oil
• 600 grams courgettes/zucchini
• 2 cloves garlic or 1 teaspoon jarred minced garlic
• 500 millilitres vegetable or chicken stock
• 130 grams blue cheese
• 1 tablespoon finely chopped parsley

Instructions

• Peel and roughly chop 200 grams of onion.
  
• Put the onion in a pan with 1 tablespoon of vegetable oil and gently saute until the onion is transparent.
  
• Add two crushed cloves of garlic or 1 teaspoon of jarred minced garlic and cook for one minute.
  
• Add 600 grams roughly chopped courgettes. Turn the heat down, put the lid on the pan and let the vegetables 'sweat' for 10 minutes.
  
• Add 500 millilitres of vegetable or chicken stock and simmer the soup for 20 minutes until the vegetables are soft.
  
• Add 100 grams of firm blue cheese crumbled or cut into small cubes.
  
• Leave to cool for 10 minutes then blend the soup with a stick blender or ladle into a jug blender and blend until smooth.
  
• Check the seasoning (blue cheese is quite salty) and add salt and freshly ground pepper to taste.
  
• Serve with 30 grams blue cheese crumbled on top and a little finely chopped fresh parsley.
  

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 885mg | Potassium: 559mg | Fiber: 2g | Sugar: 7g | Vitamin A: 898IU | Vitamin C: 32mg | Calcium: 211mg | Iron: 1mg

This post Courgette (Zucchini) and Blue Cheese Soup was written by Janice Pattie and first appeared on Farmersgirl Kitchen.