Homemade Christmas Chutneys
Are you still looking for a last-minute Christmas gift for the food-lover in your life? I might have an idea for you – Homemade Christmas chutney! This is a perfect little gift for friends and family since both omnivores and herbivores can enjoy them with their festive food. They can (and should) be made ahead, they last fairly long and it’s so easy to make them look pretty. On top of that, the ingredients are very cheap and easy to find, so you can even whip up a quick chutney two days before Christmas. Just make sure to save some for yourself and have it on a snack platter paired with a glass of wine.
I tried two homemade Christmas chutney: Caramelised red onion chutney and Apple and fig chutney. You’re of course welcome to experiment with the ingredients to adapt it to your tastes!
Caramelised red onion chutney
Yields 1-2 small glasses
3 red onions, medium-sized
2 tbsp oil
50ml apple cider vinegar
50ml red wine vinegar
1 bay leaf
salt, pepper to taste
1. Cut the onions into thin rings or long slices.
2. In a deep frying pan, heat the oil and cook the onion and bay leaf on low heat for about 15-20 minutes.
3. When the onions are properly caramelised, add the sugar, vinegars and salt and pepper. You can also add chili if you like spicy food, or orange zest to give it a tangy flavour.
4. Cook the chutney another 20 minutes, or until the chutney is thick and a darker colour.
5. Remove the bay leaf, pour it into a jar and let it cool.
Apple and fig chutney
5-6 figs, cleaned and sliced
2 medium-sized apples, chopped
2 tbsp oil
100ml apple cider vinegar
50ml balsamic vinegar
1 cinnamon stick
2 bay leaves
1 tbsp lemon zest
1 tsp salt
1/2 red onion, in long slices
nutmeg, fresh ginger and white pepper to taste
1. In a deep frying pan, heat the oil and cook the red onion and apples with the bay leaves until soft. This should take about 5-10 minutes.
2. Add the fig, vinegars, sugar and spices and cook on low heat until the mix has become dark and thick. This will take 20-30 minutes or more.
3. Remove the bay leaves and cinnamon stick, pour it into a jar and let it cool.