For the perfect accompaniment to the Christmas leftovers feast, try Mike Robinson's winter chutney recipe
Winter chutney is the perfect match for a feast of cold meats. Save it to enjoy with your Christmas day leftovers and you won’t tire of cold turkey and ham until well into the new year. Cling onto the festivities by enjoying it in turkey sandwiches packaged up for a lunch on-the-go. Or for the ultimate cheeseboard that will really impress your guests, serve with a generous helping of this winter chutney and have everyone coming back for seconds.
This winter chutney will also make for an excellent present. You will never look ungenerous with this homemade effort, especially when tied up with a festive ribbon. Or, as it only gets better with age, keep it for as long as possible in your own larder and enjoy throughout the year.
For your best Christmas lunch yet, read how to cook a three-bird roast to avoid boring your guests with the traditional turkey. Or if you are struggling to choose this year’s Christmas cake, let Hattie Ellis pick for you with her 6 top fruitcakes for festive feasting.
I thought we should do a winter chutney to serve with our leftover turkey/goose/pheasant. I like apples and pears and this is really easy. Ideally it should be made in October, but you can do that next year.
- 2kg (4 1⁄2lb) apples
- 2kg (41⁄2lb) pears
- 100g (4oz) butter
- 2 onions, sliced
- 12 cloves garlic
- 250g (9oz) dark soft brown sugar
- 1 stick cinnamon
- 4 cloves
- 200ml (7fl oz) balsamic vinegar
- Juice and zest of 1 lemon
Peel the apples and pears and core them. Cut into 1⁄2in dice and brown them in a casserole with the butter. Add the sliced onion and the whole, peeled garlic cloves. Cook together for 20 minutes, then add the sugar, spices, vinegar, lemon juice and zest. Simmer for two hours until most of the liquid has gone. Spoon into jars and keep for as long as possible. A huge Pot Kiln favourite with cheese.