Shop bought jars of chutney are packed with sugar and low in nutrients. Why not make your own this Christmas?

Take an hour out of your day to make one or both of these delicious chutneys that are super simple to make and very low in sugar. They are a must with your Christmas cheeseboard or leftover turkey!

Happy Holidays!

 

Cranberry and Chilli Chutney

Ingredients:

2 red onions

4 cloves of garlic

3-4 fresh red chillies

Olive oil

500g fresh cranberries

100g coconut sugar

40ml red wine vinegar

Method:

Peel and finely slice the onions and garlic and chillies

Place the onions, garlic and chillies in a large pan over a low heat with a little oil. Cook for 8-10 minutes or until soft (not brown)

Add cranberries, sugar  and vinegar. Simmer gently for 15-20 minutes, until berries are soft and breaking down but still just holding their shape

Gently mash a little and cook for a further 15 minutes, or until it has thickened

Season with salt and black pepper. Allow to cool

Spoon into sterilised jars

Will keep for 2 weeks in fridge

 

Spicy Plum Chutney

Ingredients:

Olive oil

4 shallots or 1 red onion

1 kg plums

3 fresh bay leaves

2 cinnamon sticks

5 cloves

1 teaspoon ground allspice or mixed spice

1 teaspoon grated fresh ginger

100g coconut sugar

2 oranges or 4 clementines, zested and juiced

Apple cider vinegar

Method:

Drizzle 1 tablespoon of oil in a large pan over a low heat

Peel and slice the shallots, cook gently or until soft and golden brown

Stone and chop the plums

Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums

Add  sugar and orange zest

Squeeze orange juice into a measuring jug and top up to 250ml with cider vinegar

Add to the pan and bring to the boil

Reduce the heat and simmer slowly until most of the water has evaporated.  Stir occasionally until chutney has reduced and is thick

Spoon the chutney into sterilised jars and seal straight away

Leave to cool and store in a fridge

It is best eaten after a week or so but will keep for a month

 

 

Written by Suzanne Garaty

About the author Suzanne is a Nutritional Therapist trained in London at College of Naturopathic medicine. She has 25 years experience as a chef and recently trained in raw foods, at a gourmet level with Matthew Kenney. Suzanne’s business is Vital Nutrition which she founded in 2008. She offers private consultancies focusing on diet and lifestyle improvements supporting patients on their journey to optimum health. Her regular cookery workshops are delicious, fun and educational and her cooking skills are available to private clients, on retreats and for chef training.