This chutney recipe is bursting with festive flavours.
It is best made a few weeks before the big day and served with your cheese board and cold cuts.
1 tsp olive or cooking oil
1 red onion, finely chopped
3cm fresh ginger, peeled and grated
½ tsp cloves
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
1 tbsp brandy or rum (optional)
350g muscovado sugar
350ml malt vinegar
750g Bramley apples, peeled, cored and diced
1 orange, zest and juice
300g plums or prunes
100g dates, chopped
50g chopped walnuts
25g chopped hazelnuts
1 tsp salt
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
Select the BROWNING function, then add the oil and allow to heat. Add the onion and ginger and stir regularly for ~3 minutes until the onion begins to soften.
Add the cloves, cinnamon, allspice and nutmeg and continue to stir for a further ~2 minutes.
Add the rum or brandy (if using) followed by the sugar and vinegar and stir until the sugar has dissolved, then press CANCEL.
Add the rest of the ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW function and adjust the time to 12 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.