Slow-Simmered Spiced Christmas Chutney
This slow-simmered Christmas chutney captures the festive spirit in a jar with tomatoes, peppers, aubergine, sweet spices, and tangy vinegar. Deep, richly flavored, and perfectly balanced between sweet heat and sharp acidity, it transforms cheese boards, roasted vegetables, cold cuts, and sandwiches into seasonal favorites — excellent for gifting and ideal for maturing in advance.
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
Calories: 45 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 0 g | Fiber: 1 g | Sugar: 7 g | Salt: 0.4 g
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