Now I know chutney is not baked or necessarily sweet but this recipe is from the queen of baking herself, Marry Berry. And so I am adding it to my blog.
I think that the reason its called Christmas chutney is that it goes well with leftover turkey, ham or cheeses, none of the ingredients themselves are particularly christmassy.
Mary Berry's Christmas chutney
makes two small jars
1 red pepper
1/2 green pepper
1/2 small aubergine
115g granulated or caster sugar
100ml white wine vinegar
tsp coriander seeds, crushed
1/2 tsp cayenne pepper
Peel the skins from the tomatoes. You can do this by scoring a cross at one end and placing them in boiling water for a minute, the skin should peel away easily.
Chop the tomatoes, peppers, aubergine and onion. Pop into a large saucepan and, on a low heat, bring to the boil. You have read that correctly, no extra liquid is needed, the vegetables will release enough by themselves. Cover with a lid and simmer for about 1 hour, stirring occasionally until the vegetables are tender.
Tip the sugar, white wine vinegar, salt, crushed coriander seeds, paprika and cayenne pepper into the pen.and bring to the boil over a medium heat. Stir until the sugar has dissolved, continue to boil for 30 minutes until a chunky chutney consistency has been reached and all the watery liquid has evaporated. Make sure you stir from time to time, especially towards the end of cooking time to prevent the chutney catching on the pan base.
Spoon the chutney into sterile jars and seal while hot.
Ideally leave this to mature for 4 weeks. The one I am giving as a gift will have matured but the spare one I cracked into after 1 week. Mind you it was still absolutely amazing, I had it in a sandwich with leftover roast chicken and it was the most fantastic lunch!