Slow-Simmered Spiced Christmas Chutney
Slow-Simmered Spiced Christmas Chutney
Equipment
- Heavy-based pan
- Jam covers
- Jars (sterilized)
- knife
- ladle,
- Mixing spoon
Ingrediënten
- 1 aubergine chopped
- 1 green pepper seeded and chopped
- 1 tbsp coriander seeds crushed
- 1 tbsp paprika
- 1 tbsp salt
- 2 tsp cayenne pepper
- 300 ml white wine vinegar or malt vinegar
- 350 g granulated sugar
- 3 red peppers seeded and chopped
- 4 cloves garlic crushed
- 700 g onion peeled and chopped
- 900 g tomatoes peeled and chopped
Instructies
- Peel the tomatoes by scoring the skins, covering with boiling water briefly, draining, and slipping off the skins.
- Chop the tomatoes, aubergine, and peppers, then place them in a large heavy-based pan with the chopped onions and crushed garlic.
- Cover and simmer gently until the vegetables soften and reduce.
- Add sugar, vinegar, salt, crushed coriander seeds, paprika, and cayenne pepper.
- Bring to a vigorous boil, stirring until the sugar dissolves.
- Continue boiling until the chutney becomes thick and chunky, stirring often to prevent sticking.
- Ladle the hot chutney into sterilized jars, seal immediately, and allow the flavors to mature in a cool, dark space for at least one month.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside cheese boards, roasted vegetables, vegan pâté, or leftover holiday sandwiches for festive flavor.Wine Pairing:
Pairs beautifully with Banyuls, which complements the sweet heat and spice complexity.Nutritional Information
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About this Recipe:
This Slow-Simmered Spiced Christmas Chutney showcases everything people love about seasonal cooking — warmth, spice, comfort, preservation, and anticipation. Unlike store-bought chutneys, which are often overly sweet or flat in flavor, this homemade version develops layer upon layer of depth during the slow cooking process and further improves as it matures in the jar.
The combination of tomatoes, peppers, aubergine, and onions creates a hearty vegetable base that softens and melds into a luscious texture. The crushed coriander seeds add floral citrus notes, paprika lends sweetness, and cayenne introduces a lingering heat that doesn’t overpower. The sharp vinegar cuts through the sweetness of the granulated sugar, resulting in a chutney that remains bright and balanced rather than cloying. As the jars rest, the flavors unify further, making it an ideal recipe for gifting, preparing ahead, or stocking the pantry for weeks of winter meals.
This chutney shines on cheese and vegan cheese boards, enhances roasted vegetables, pairs beautifully with nut roasts, and elevates leftover holiday sandwiches. Spread onto toast, swirl through hummus, or serve alongside curries or charcuterie. The versatility of this condiment ensures it becomes a staple long after the holiday decorations are packed away.
Homemade preserves feel thoughtful and personal — especially during the festive season. A jar of this chutney tied with ribbon or labeled by hand makes an excellent edible gift. The ability to store it without refrigeration until opened adds practicality, making it suitable for hampers, markets, and hostess presents.
With simple ingredients, minimal equipment, and a slow simmer that fills the home with seasonal aromas, this Christmas chutney pays tribute to the enduring tradition of preserving while offering a modern, plant-focused flavor profile suited for today’s table. Whether enjoyed immediately or savored after maturing, it brings warmth and festive flair with every spoonful.
