Side Dishes

Christmas chutney

Christmas chutneyWoman's Day
4 Cup
20M
1H
1H 20M

Ingredients

Method

1.Place onions in a large saucepan with the water. Bring to the boil. Reduce heat, simmer for 10-15 minutes, until onion is tender.
2.Add apples and pears. Simmer a further 10-15 minutes, stirring occasionally, until liquid has thickened slightly and fruit is tender.
3.Stir in remaining ingredients. Bring to boil. Reduce heat Simmer for 25-30 minutes, until chutney is thick. Remove from heat. Stand 10 minutes.
4.Pour into warm sterilised jars and seal immediately (see tip). Store chutney in a cool, dry place. Chill once opened.

To sterilise jars, put cleaned jars on a baking tray in a warm oven, 150°C, for 10 minutes. Remove, cool slightly.

Note

Related stories

Boiled new potatoes with minty herb butter
Side Dishes

Boiled new potatoes with minty herb butter

In these enlightened times we feast in all manner of ways on the 25th. But the traditional New Zealand Christmas dinner of a perfectly glazed ham, carrots, spuds and peas followed by a berry-packed and boozily indulgent trifle is still incredibly hard to beat. Sophie Gray aces a classic



fennel and leek gratin
Side Dishes

Fennel and leek gratin

Fennel infuses this leek gratin with a delightfully bright anise-like taste, making it a flavoursome side dish. Serve alongside a roast dinner or your favourite steak for a nourishing, balanced meal.

Rhubarb chutney
Side Dishes

Rhubarb chutney

I love the way Mum and her friends have swapped recipes over the years when their gardens are overflowing with produce that needs using up. This chutney recipe comes from Mum’s good friend Sue and it’s so simple to make.