Delia Smith​ Christmas Chutney Recipe​

This festive Christmas chutney is a rich, glossy preserve packed with tender apples, plump dried fruit, and gentle winter spice, all balanced by a tangy malt vinegar finish. The texture is thick and spoonable, with just enough bite from the onions and mustard seeds to keep it interesting. It’s an easy, old-fashioned stovetop recipe, but it does ask for a little patience while it slowly reduces. Total time is about 2 hours 30 minutes, plus cooling and a short resting period for the flavour to mellow.

Ingredients

For the chutney

• 450g onions, finely chopped
• 900g Bramley (cooking) apples, peeled, cored, and diced
• 250g raisins
• 250g sultanas
• 150g dried cranberries (or use extra sultanas)
• 150g pitted dates, chopped
• 75g mixed peel, finely chopped
• 450g light muscovado sugar (or soft dark brown sugar)
• 600ml malt vinegar
• Zest and juice of 1 orange (optional)
• 2 tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp mustard seeds

For sterilising and jarring

• 6 sterilised jars (about 300ml each) with vinegar-proof lids
• 1 ladle and a wide-mouth funnel (helpful but optional)

How to Make Christmas Chutney

• Prepare the oven: Preheat the oven to 140°C or 120°C fan. Wash your jars in hot soapy water, rinse well, then place them upside down on a baking tray for 20 minutes to dry and sterilise. Put the lids in a bowl and cover with very hot (not boiling) water for 5 minutes, then leave to drain.
• Prep the ingredients: Finely chop the onions, then peel, core, and dice the apples. Chop the dates and mixed peel so you don’t end up with big chewy pockets in the finished chutney.
• Mix everything in the pan: Tip the onions, apples, raisins, sultanas, cranberries, dates, and peel into a large preserving pan (or a wide, heavy-based stockpot). Add the sugar, malt vinegar, orange zest and juice (if using), salt, ginger, cinnamon, cloves, and mustard seeds. Stir well.
• Cook low and slow: Place the pan over a medium heat and bring it up to a gentle simmer, stirring until the sugar has fully dissolved. Turn the heat down and simmer uncovered for 1 hour 45 minutes to 2 hours, stirring every 10 to 15 minutes at first, then more often towards the end so it doesn’t catch on the base.
• Check for the right thickness: The chutney is ready when it’s thick, glossy, and a wooden spoon dragged across the bottom leaves a clear trail that doesn’t immediately fill with liquid. If it still looks watery, keep simmering and stir frequently.
• Cool briefly: Take the pan off the heat and let the chutney sit for 10 minutes. This helps the fruit distribute evenly, so it does not all float to the top in the jars.
• Assemble and seal: Ladle the chutney into warm sterilised jars, leaving about 5mm headspace. Wipe the rims clean, then seal while still warm. Label with the date.
• Mature before serving: Store in a cool, dark place for at least 2 weeks (a month is even better) to let the sharpness mellow and the flavours round out.

Tips

Why is my chutney runny?

It simply needs longer to reduce. Keep it at a steady simmer, uncovered, and use a wide pan if you can. Stir more often as it thickens, especially around the edges where it catches first.

How do I stop chutney from sticking or burning?

Use a heavy-based pan and keep the heat low once it’s simmering. Scrape the bottom well when you stir. If you see dark specks, lower the heat straight away and transfer to a clean pan if needed.

Can I make it less sweet?

You can reduce the sugar slightly, but do not cut it drastically because sugar helps preserve the chutney and gives it body. If you prefer a sharper chutney, keep the sugar as written and use the full amount of vinegar and orange juice.

How do I know my jars are properly sterilised?

They should be thoroughly clean, then heated until completely dry and hot. Filling warm jars with warm chutney helps reduce the risk of cracking and gives you a better seal.

Serving Suggestions

• Spoon alongside a Christmas cheeseboard, especially with mature Cheddar, Stilton, or Brie
• Add to turkey, stuffing, or ham sandwiches
• Serve with sausage rolls, pork pie, or cold roast meats
• Stir a little into gravy for a sweet-tangy boost

Storage

Room temperature

Store sealed jars in a cool, dark cupboard for up to 12 months. For best flavour, let the chutney mature at least 2 to 4 weeks before opening. Discard any jar that shows mould, an off smell, or a broken seal.

Refrigerator

Once opened, keep the jar in the fridge and use within 4 to 6 weeks. Always use a clean spoon to avoid introducing bacteria.

Freezing

You can freeze chutney in freezer-safe containers for up to 3 months. Leave a little headspace for expansion. Defrost overnight in the fridge and stir well before serving. The texture may soften slightly, but the flavour holds up well.

Nutrition

• Calories: 45 kcal
• Carbohydrates: 12 g
• Protein: 0.1 g
• Fat: 0 g
• Saturated fat: 0 g
• Sodium: 55 mg

Nutrition values are estimates and will vary depending on the brands of dried fruit and sugar used, and your final jar yield.

FAQs