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Boxing Day details and traditions BoulderLocavore.com


Boxing Day or ‘Christmas’ Chutney (named as such due to being made with dried fruits associated with Christmas) is a dark and spicy chutney creating a beautiful flavor contrast with typical Boxing Day cold cuts and pates.
Course Condiment
Cuisine British
Keyword boxing day chutney, christmas chutney
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 11 1-ounce servings (4-350 ml jars)
Calories 415kcal
Author Toni Dash


  • 350 grams no-soak prunes
  • 275 grams pitted dates
  • 275 grams no-soak apricots
  • 450 grams peeled onions
  • 570 ml cider vinegar
  • 50 grams salt
  • 1 dessert spon grated fresh root ginger or 1 heaped teaspoon ground ginger
  • 75 grams allspice berries
  • 450 grams Demerara sugar


  • In a food processor chop the dried fruits and onions very small.
  • Put vinegar in a large saucepan with salt and ginger, then tie allspice berries up in muslin or gauze (securely so they can't escape) and add to pan. Bring everything to the boil, and then stir in chopped fruits and onions, together with the sugar.
  • Leave all to simmer very gently, uncovered, stirring occasionally for about one and a half hours, or until the chutney has thickened. When it's ready you will be able to draw a spoon across the surface of the chutney and make a trail which doesn't immediately fill up with surplus vinegar.
  • Spoon chutney into warm, sterilized jars and seal per normal canning protocol.  At sea level jars should be processed for 15 minutes and increased appropriately for higher altitude (refer to canning resources for correct time for your altitude). Allow to sit for one month to mature in a cool, dark place before eating.


Calories: 415kcal | Carbohydrates: 104g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1776mg | Potassium: 868mg | Fiber: 8g | Sugar: 83g | Vitamin A: 1185IU | Vitamin C: 6.3mg | Calcium: 101mg | Iron: 2mg