Nigella's Christmas Chutney is a favourite in my house and I always make plenty to give away as Christmas gifts. This year I've actually remembered to do so in time for it to mature by Christmas, which must be a first! It was just crying out to be made in the Vitafruit.
Nigella's Christmas Chutney
Yield: 4 x 8oz jars
375g cooking applies, peeled, cored and chopped (weigh after peeling/coring)
1/2 medium onion, finely chopped
125g soft pitted dates, chopped
250g fresh cranberries, halved
Grated zest, pulp and juice of 1 clementine or satsuma
200g unrefined caster sugar
1/4 tsp ground cloves
1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/8 tsp cayenne or other ground dried chilli pepper
250ml white wine vinegar
1 tsp coarse sea salt flakes or 1/2 tsp fine sea salt
150ml boiling water (optional)
Add all ingredients to the Vitafruit. Select the dessert program (P5), set the timer for 40 minutes and start.
Begin checking the consistency at 5 minute intervals from 25 minutes into the cooking time. The chutney should take 30 minutes to cook and be a deep red pulpy mass when done. If needed, add up to 150ml boiling water in 50ml increments to retain the correct consistency during cooking.
Spoon into hot sterilised jars and cover with hot sterilised vinegar-proof lids. Leave to mature for at least 8 weeks before eating, and use within 1 year of making. Store in the refrigerator once opened.
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