Last-Minute Christmas Chutney Recipe for Quick Holiday Gifts

Hairy Bikers recipes
From The Hairy Bikers’ Christmas Party

Ingredients

• 1 tbsp sunflower oil
• 2 red onions, sliced
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped)
• 200g/7oz ready-to-eat dried apricots, quartered
• 150g/5½oz soft dried figs, quartered
• 100g/3½oz raisins
• 150g/5½oz demerara sugar
• 150ml/5fl oz white wine vinegar
• ¼ whole nutmeg, finely grated
• 1 cinnamon stick
• 1 tsp sea salt flakes
• freshly ground black pepper, to taste

Method

1. Heat the sunflower oil in a large non-reactive saucepan. Add the sliced onions and cook over low heat for about 10 minutes, stirring occasionally, until they are very soft but not coloured.

2. Add the chopped garlic and ginger, and cook for a further 2–3 minutes to release their aroma.

3. Turn the heat up slightly and continue to cook for 4–5 minutes, stirring constantly, until the onions start to take on a light golden colour.

4. Add the quartered apricots, quartered figs and raisins. Cook for 2–3 minutes until the dried fruit begins to plump up.

5. Scatter over the demerara sugar, pour in the white wine vinegar, add the grated nutmeg and cinnamon stick, then season with sea salt flakes and freshly ground black pepper.

6. Stir everything together, bring to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally. The chutney is likely to stick as it thickens, so pay special attention and stir more frequently toward the end of cooking.

7. The chutney is ready when the cooking liquid has reduced to roughly 4–5 tablespoons and the fruit looks glossy and plump. Remove from the heat and let it cool slightly. Stir a few times as it cools to distribute moisture evenly.

8. Spoon the cooled chutney into sterilised jars, seal and store in a cool place. Use as a festive condiment with cheese, cold meats or sandwiches.