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Onion & Ale Chutney Recipe

2hrs cooking
Makes 4-5 x 340g

Store for 4-6 weeks before opening
Stores for up to 2 years

A hearty fruit chutney made with a selection of vegetables as well as apples, dates and a lashing of real ale.

Sweet and sticky, this makes a great accompaniment to a cheese selection over the festive season.

Shopping list
  • 400g onions, peeled and finely sliced
  • 250g swede, peeled and chopped into 5mm pieces
  • 250g apples, peeled, cored and chopped into 1cm pieces
  • 150g cauliflower, broken into tiny florets
  • 2 fat garlic cloves, peeled and crushed
  • 100g stoned dates, finely chopped
  • 150g tomato puree
  • 300g demerara sugar
  • 50g dark Muscovado sugar
  • 250ml malt of cider vinegar
  • 2 heaped tbsp English mustard powder
  • 2 heaped tsp ground mace
  • 1 heaped tsp salt
  • 1/2 tsp freshly ground black pepper
  • 500ml traditional ale, bitter or stout (not lager)
  1. Place every ingredient but the ale into a large pan along with 500ml water: gently simmer on a low heat, stirring constantly until the sugar has completely dissolved.
  2. Continue to cook for an hour to let the liquid reduce.
  3. Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.
  4. Put the chutney into the sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar and proof lids.
  5. Store for 4-6 weeks before opening.
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