Christmas Chutney With Spiced Apples and Dates


Spiced apple and date chutney is simple to make and delicious with a strong blue cheese

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  • Makes 2kg (4 1/2lbs)

  • Prep time 30 mins

  • Cooking time 1 hr 30 mins

  • Total time 2 hrs


  • 850ml (1 ½ pt) cider vinegar
  • 450g 91lb) light muscovado sugar
  • 1.3 kg ( 3lb) Bramley apples, peeled, cored and chopped
  • 375g (13oz) stoned dates, chopped
  • 450g (1lb) onions, chopped
  • 250g (9oz) raisins
  • 3 tsp yellow mustard seeds
  • 1 tsp cayenne pepper
  • 2 tsp ground ginger
  • 2 tsp English mustard powder
  • 2 tsp salt

you will need
  • a preserving or non corrosive pan
  • sterilized jars
  • vinegar proof lids


Christmas chutney is the most delicious accompaniment to cold cuts and cheeses throughout the festive period. Made with tangy bramley apples and mellow dates it's the perfect balance of sweet and sour which allows it to cut through strong, salty flavours for a fresher finish on your palette

If you're looking for something to give to friends and family this year that won't break the bank then Christmas chutney recipe is the answer! You can buy (or keep old) pretty jars and tie them up with traditional gingham covers, some pretty ribbon and a label for a sweet gift everyone will love.

It's best to get started with this Christmas chutney recipe towards the end of October, as it'll be at its very best around two months after bottling, when all the flavours have had time to develop.

How To Make Christmas Chutney
  1. Place the cider vinegar and sugar in the pan. Bring to a boil, stirring until the sugar has dissolved. Add the remaining ingredients, stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.

  2. Spoon the chutney into warm sterilized jars and seal.

  3. Store in a cool dark place for 2 months before eating.