All Christmas leftovers need a good chutney, and here we’ve got a simple tomato and date version with a lovely fragrance from the cinnamon, cardamon and ginger, as well as texture from the nigella and mustard seeds. The sweet, spicy, tangy flavour works well with cold cuts, cheese or even 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
SERVES 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 sugar
2 tbsp vinegar (white wine or cider vinegar is best)
1 portion of BOXING DAY CHUTNEY BLEND

Method:

Blend the tomatoes and dates with the vinegar, sugar, ½ tsp salt and 100ml water 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, stirring occasionally until the chutney is rich and thick and a spoon stirred through the centre leaves a trail
Leave to cool before serving (the chutney will last for a couple of weeks in the fridge)

Packaging format:

All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!

You can find our stackable tins here

You can read all about our efforts to reduce plastic waste in our packaging blog here