December 04, 2012 - 09:52 GMT hellomagazine.com This super-quick chutney recipe adds the perfect homemade touch to any festive gift hamper. Fantastic served with cold Christmas turkey or on a cheeseboard, it's a great way of using up leftover Christmas pudding! Preparation and cooking time: 15 minutes Ingredients100g 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 leafMethod1) 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.