All Christmas leftovers need a good chutney, and here we’ve got a simple tomato and date version with a lovely fragrance from cinnamon, cardamon and ginger, as well as texture from nigella and mustard seeds. The sweet, spicy, tangy flavour works well with cold cuts and cheese, or even use it to liven up the Boxing Day curry.

BOXING DAY CHUTNEY BLEND (1 portion = 2 tbsp): Kashmiri chilli, cinnamon, green cardamon, cumin, nigella, red bell pepper, brown MUSTARD, allspice, ginger, coriander, fenugreek

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Boxing Day Chutney Recipe:

PREP 10 mins
COOK 25 mins
HEAT 3
Makes 1 jar

You Need:

4 tomatoes - roughly chopped
50g dates or raisins (any dried fruit would be ok) - roughly chopped if large
2 tbsp vinegar (white wine or cider vinegar is best)
2 tbsp sugar
1 portion of BOXING DAY CHUTNEY BLEND

Method:

Blend the tomatoes and dates with the vinegar, sugar, 100ml water and ½ tsp salt to a smoothish puree
Fry the BOXING DAY CHUTNEY BLEND in 2 tbsp oil for 30 seconds or until the oil has taken on the colour of the spices
Pour in the tomato and date puree then simmer for 15 minutes or until the chutney is rich and thick and a spoon stirred through the centre leaves a trail, stirring occasionally
Leave to cool before serving (the chutney will last for a couple of weeks in the fridge)

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