CHRISTMAS TIME – MISTLETOE AND WINE. Time for cheese, chutney and wine.
Not that I can eat cheese…
Planning ahead of time, I’ve made some chutney to gift to friends and family. I actually made this last week but have not had the chance to post the recipe! Of course this way it has a little time to mature which is always best.
I am planning on trialling a vegan cashew cheese this year so I can partake in the all time christmas classic of cheese and crackers. This chutney could also work with indian food as it has a slight sweetness and warmth from the cardamon and allspice.
December seem is such a busy month with birthdays and christmas parties so a chutney is a perfect thoughtful gift that also won’t mean you slaving away in the kitchen forever!
The best part of a chutney is the ease, hardly cooking but the flavour combo is a winner!
This makes about 8 medium Jars of chutney so you can half or quarter it for less.
- 8 x pears
- 250gms softended apricots
- 250gms softended dates
- 3 large garlic cloves
- 3 garlic clove sized pieces of fresh ginger
- 5 x shallots
- 3 x cinammon sticks
- 1 tbsp fennel
- 1 tbsp cardoman seeds
- 2 tbsp allspice
- 1 tbsp nutmeg
- 2 pints of water
- coconut oil.
To begin, place a large pan on the heat and add the chopped shallots, garlic and ginger with the coconut oil. Soften for 5 minutes on a low heat.
Chop the remaining ingredients, the pear should be cubed in around 1cm squares.
Add all the ingredients to the pan with the water and stir.
Allow to cook on a low heat for about 2-3 hours. The pears and apricots should completely soften.
You can mash this at the end to break up the fruit.
Place into air tight jars and label. The perfect addition to the fridge and a lovely gift to bring along for any festive events!