Print Comment

Christmas Pudding Chutney



Preparation and cooking time: 15 minutes

100g Fox’s Christmas Pudding, crumbled
1 tsp olive oil
1 red onion, sliced
1 stick of celery, sliced
1 clove of garlic, crushed
½ tsp cumin seeds
2 tbsp tomato puree
1 tbsp red wine vinegar
1 tsp balsamic vinegar
½ vegetable stock cube (made up with 100ml boiling water)
1 bay leaf

1) Heat the olive oil in a heavy based pan. Add the sliced onion and cook for 3 minutes, covered until soft.
2) Add the celery and cook for 2 minutes.
3) Add the garlic, cumin seeds, tomato puree and Fox’s Christmas Pudding and cook for 1 minute, stirring occasionally.
4) Add the vinegars and bring to the boil. Add the stock and bay leaf, boil then reduce to a simmer and simmer for 5 minutes.
5) Remove and discard the bay leaf, spoon into a sterilised jar and allow to cool. Refrigerate until required. This chutney will keep for 1week in the fridge.


More on...

Add comment

Please type the characters that appear on the image in order to send your comment:

  • Please note, all comments are those of readers and do not represent the opinion of
  • reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic


Celebrity Chef Interviews

Most Read Stories

Recipe of the day