Hearty Ale Chutney Recipe

Name: Hearty Ale Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces onions, peeled and finely sliced; 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces; 7 ounces carrots, peeled and chopped into 1/4-inch pieces; 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces; 5 ounces cauliflower, broken into tiny florets; 2 fat garlic cloves, peeled and crushed; 2/3 cup pitted dates, finely chopped; 1/2 cup plus 1 tablespoon tomato paste; 1 1/2 cups Demerara sugar; 1/4 cup dark muscovado sugar; 1 cup malt or cider vinegar; 2 heaping tablespoons English mustard powder (see p. 202); 2 heaping teaspoons ground ginger; 1 heaping teaspoon ground mace; 1 heaping teaspoon salt; 1/2 teaspoon ground black pepper; 1 pint traditional ale, bitter, or stout (not lager)

Servings: persons

14 ounces onions, peeled and finely sliced
9 ounces rutabaga, peeled and chopped into 1/4-inch pieces
7 ounces carrots, peeled and chopped into 1/4-inch pieces
9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces
5 ounces cauliflower, broken into tiny florets
2 fat garlic cloves, peeled and crushed
2/3 cup pitted dates, finely chopped
1/2 cup plus 1 tablespoon tomato paste
1 1/2 cups Demerara sugar
1/4 cup dark muscovado sugar
1 cup malt or cider vinegar
2 heaping tablespoons English mustard powder (see p. 202)
2 heaping teaspoons ground ginger
1 heaping teaspoon ground mace
1 heaping teaspoon salt
1/2 teaspoon ground black pepper
1 pint traditional ale, bitter, or stout (not lager)

1
Put all the ingredients except the ale into a large pan with 2 1/4 cups of water.
2
Mix well, then place over low heat and bring to a gentle simmer, stirring until the sugar has dissolved.
3
Cook for about 1 hourthe vegetables and fruit will begin to soften and the juices will thicken and reduce.
4
Take the pan off the heat and add half of the ale.
5
Return to the heat and continue to cook for 30 minutes, by which time the mixture should be deep red-brown in color.
6
Add the remaining ale and cook for a further 30 minutes.
7
By now the vegetables and fruit should be tender but still retain their shape and a bit of crunch.
8
Remove from the heat and spoon into warm, sterilized jars (see p. 21), making sure there are no air pockets.
9
Seal with vinegar-proof lids (see p. 22).
10
Store for 4 to 6 weeks before opening.
11
Use within 2 years.

605

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 14 ounces onions, peeled and finely sliced, 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces, 7 ounces carrots, peeled and chopped into 1/4-inch pieces, 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces, and more.

Yes, Hearty Ale Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Ale Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions