This festive Delia Smith Christmas Chutney is made with no-soak prunes, dried apricots, pitted dates, cider vinegar, and warm allspice berries. The result is a rich, tangy, and deeply flavorful condiment, perfect for preserving. This recipe is a must-have for the Christmas season, ideal for serving with cold cuts or giving as a thoughtful homemade gift that will keep for years.

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Delia Smith Christmas Chutney Ingredients

350g no-soak prunes
275g pitted dates
275g no-soak dried apricots
450g onions, peeled
570ml cider vinegar
50g salt
1 dessertspoon grated fresh root ginger (or 1 heaped teaspoon ground ginger)
75g allspice berries
450g demerara sugar

How To Make Delia Smith Christmas Chutney

Chop the fruits and onions: Finely chop the prunes, dates, apricots, and onions. Using a food processor can make this step much faster.
Combine the liquids and spices: Pour the cider vinegar into a large saucepan. Add the salt and ginger.
Create a spice pouch: Securely tie the allspice berries in a small piece of muslin or gauze to create a pouch. Add this to the saucepan.
Bring to a boil: Heat the vinegar and spice mixture on the stove until it comes to a rolling boil.
Add all remaining ingredients: Carefully stir in the chopped fruits, onions, and the demerara sugar until the sugar begins to dissolve.
Simmer the chutney: Reduce the heat and let the mixture simmer very gently, uncovered, for about 1.5 hours. The chutney will slowly thicken.
Stir occasionally: Make sure to stir the chutney from time to time to prevent it from sticking to the bottom of the pan.
Check for doneness: The chutney is ready when you can draw a spoon across the surface and the line it creates doesn’t immediately fill back in with liquid vinegar.
Jar the chutney: Carefully spoon the hot chutney into warm, sterilized jars, leaving a little space at the top.
Seal and label: Place waxed discs on the surface of the chutney and seal the jars tightly with lids. Once the jars are completely cool, add your labels.
Mature the chutney: Store the sealed jars in a cool, dark place for at least one month before eating. This allows the flavors to deepen and mellow.

Recipe Tips

Uniform Chopping: Chopping the fruit and onions into very small, uniform pieces is key. This ensures a better texture and helps all the flavors meld together perfectly during the long simmer.
Secure the Spice Pouch: Make sure your muslin pouch is tied very tightly. If any allspice berries escape, they will add a gritty, unpleasant texture to your smooth chutney.
Trust the Spoon Test: The spoon test is the most reliable way to know your chutney is done. If it’s too runny, it won’t have the right consistency. This test confirms that enough liquid has evaporated to create a thick, spreadable condiment.
Don’t Skip the Maturing Time: The one-month maturing period is essential. Freshly made chutney has a sharp, harsh vinegar taste. Storing it allows the vinegar to mellow and the sweet, spicy, and tangy flavors to fully develop.

What To Serve Christmas Chutney

This versatile Christmas Chutney is a fantastic addition to any holiday table. Serve it alongside a cheese board, where it pairs wonderfully with sharp cheddar, stilton, or creamy brie. It is the perfect condiment for cold cuts like ham and turkey, and it elevates simple sandwiches. Try a dollop with a classic pork pie, hot sausages, or even alongside rich pâtés and terrines for an appetizer.

How To Store Christmas Chutney Leftovers

Before Opening: Store the sealed, sterilized jars in a cool, dark place like a pantry or cupboard. When stored properly, this chutney will last for several years.
Refrigerate: After opening a jar, store it in the refrigerator with the lid tightly sealed. It will stay fresh for up to 6 months.
Freeze: While not recommended as the primary storage method, you can freeze chutney. The texture may become slightly softer upon thawing. Place it in a freezer-safe container, leaving some space at the top for expansion.

Delia Smith Christmas Chutney Nutrition Facts

Calories: 52 kcal
Total Fat: 0.1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 55mg
Total Carbohydrate: 13g
Dietary Fiber: 0.8g
Sugars: 12g
Protein: 0.3g

Frequently Asked Questions

Do I have to wait a month to eat the chutney? You can technically eat it right away, but the flavor will be very sharp and vinegary. The maturing period is crucial for mellowing the vinegar and allowing the deep, fruity, and spicy flavors to develop fully. For the best taste, it’s highly recommended to wait.
What can I use if I don’t have muslin for the allspice? If you don’t have muslin, a metal tea infuser ball is a great alternative. You could also use a new, clean coffee filter tied securely with kitchen twine. Using ground allspice is possible, but it will make the chutney darker and slightly cloudy.
Can I use different types of vinegar? Cider vinegar provides the classic, mellow tang that works best in this recipe. While you could experiment with white wine vinegar, it may result in a sharper flavor. Avoid using malt vinegar, as its strong taste can overpower the fruit.
Is it safe to store this chutney for years? Yes. The high concentration of sugar and vinegar acts as a natural preservative, inhibiting the growth of bacteria. As long as you use sterilized jars and proper sealing techniques, the chutney can be safely stored in a cool, dark place for years.

Delia Smith Christmas Chutney Recipe

Recipe by Anne MorganCourse: StartersCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

kcal

This classic Delia Smith Christmas Chutney is a rich, tangy, and sweet condiment perfect for the holidays. Made with a delicious blend of dried prunes, apricots, and dates, it’s simmered slowly with cider vinegar, demerara sugar, and warm spices like ginger and allspice. After maturing, it becomes the perfect accompaniment for cheese boards, cold cuts, and pork pies.

Ingredients

350g no-soak prunes
275g pitted dates
275g no-soak dried apricots
450g onions, peeled
570ml cider vinegar
50g salt
1 dessertspoon grated fresh root ginger (or 1 heaped teaspoon ground ginger)
75g allspice berries
450g demerara sugar

Directions

Chop ingredients: Finely chop the prunes, dates, apricots, and onions. A food processor is recommended.
Combine liquids: In a large saucepan, combine the cider vinegar, salt, and ginger.
Add spice pouch: Tie the allspice berries securely in a piece of muslin and add to the pan. Bring the mixture to a boil.
Add solids: Stir in the chopped fruit, onions, and sugar. Return to a gentle simmer.
Simmer until thick: Cook uncovered for about 1.5 hours, stirring occasionally, until the chutney is thick. A spoon drawn across the surface should leave a clear trail.
Jar and seal: Spoon the hot chutney into warm, sterilized jars. Seal with waxed discs and airtight lids.
Mature: Store in a cool, dark place for at least one month before serving to allow flavors to develop.