This Date and Walnut Christmas Chutney is a dark, rich spreadable chutney and combines very well with cheese and cold meats in sandwiches. When I’m making chutney I often like to make two or three different types at the same time.
This time I also made an Apricot Chutney Recipe to have at Christmas. It is especially good with cold ham and makes an excellent accompaniment to curries. It also goes very well with lamb, hot or cold, and is an interesting substitute for mint sauce.
How many jars of chutney will this recipe make?
The quantity of ingredients I have used will make make about 6 pounds of chutney so you will need six 1 pound jars or their equivalent in larger or smaller jars. If you don’t have enough used jam jars here is a set of six 1 pound jars at Amazon or if you want more you can buy a set of 12 or a set of 24. This applies to both chutney recipes.
Equipment you will need to make this Date and Walnut Christmas Chutney Recipe
Apart from the usual kitchen items and tools you will ideally need a maslin pan or preserving pan (see this maslin pan if you have an induction hob). A maslin pan is a traditional pot for making jams, marmalade and preserves. It is a heavy pan with a thick base and sides and has a teacup-like shape. Maslin actually means mixture! The website Chef’s Pick has more information about them as well as a lot of very useful general information for a home chef. You will also need some sterilised jars – see my advice below on how to sterilise the jars.
If you don’t have a preserving pan or can’t get hold of one don’t worry, just use a heavy bottomed pan.
Sterilising Jars
To sterilise jars wash them with hot soapy water, rinse thoroughly and then put them in the oven at 140°C / 120°C fan / Gas Mark 1 on a baking sheet to dry completely.
If you are using Kilner jars, boil the rubber seals separately, as dry heat damages them.
Sterilising the jars correctly will ensure that bacteria are removed, preventing them from becoming spoiled.
Date and Walnut Christmas Chutney Recipe
6
pounds1
hour30
minutesIngredients
1 pound 4 ounces / 560 grams stoned dates (cut into small pieces)
2 pounds / 900 grams cooking apples (cored and chopped, no need to peel)
1 pound / 450 grams onions (peeled and chopped)
1 ½ pints malt vinegar
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1 ½ pounds / 675 grams soft dark brown sugar
8 ounces / 225 grams walnuts (roughly chopped)
Directions
- Put all the ingredients except the sugar and walnuts into a large heavy bottomed saucepan or preserving pan and simmer over a low heat until the apples and onions are tender, stirring occasionally until the mixture is thick (about 1 hour).
- Add the sugar and stir over a low heat until it dissolves.
- Raise the heat to medium and stirring continuously (as once the sugar is added it will burn more easily) bring the mixture up to a simmer.
- Turn the heat down and simmer, still stirring until the chutney is thick (about 15 minutes).
- Stir in the chopped walnuts.
- Bottle immediately into hot sterilised jars and seal while hot.
- Keep for at least two weeks before using.
Christmas Chutneys and Pickles
As well as the Apricot Chutney and this Date & Walnut Christmas Chutney recipe I have a rich sweet spicy Christmas Chutney recipe that I published a few years ago that uses the dried and glacé fruits that I like to use in Christmas cakes and puddings. I also try to make Bread and Butter Pickles every November which are ideal for Christmas gifts.
Christmas Preparations and Recipes
As Christmas approaches I am always busy around the last week of November making mincemeat for my mince pies and various Christmas chutneys. As we move into December the first week of this month is an ideal time to make a classic rich Christmas Cake so that it can mature before Christmas.
I no longer make this sort of Christmas Cake (Mary Berry makes a very good btw) and instead now make a Boiled Fruit Cake for Christmas – which I describe in the recipe as a jazzed up version of my Old Fashioned Boiled Fruit Cake.
I also make a Glacé Fruit Christmas Cake for my daughter and her family, which is ideal if you need a last minute Christmas cake. In fact both of my Christmas cakes can be made closer to Christmas as they only need a week or so to mature.
If you want something different try my Chocolate Ginger Cake instead of a fruit cake or my Tipsy Cake instead of a Christmas Pudding.
Happy Baking!
Tanya
