Christmas Chutney from Martin Hadden, Executive Chef

Martin Hadden was the youngest ever winner of the Roux Scholarship in 1989. Chef Martin Hadden has won Michelin stars, at both Ockenden Manor and at his own restaurant, The Priory House in Somerset

 

Chef Martin Hadden - Christmas Chutney Recipe

 

Christmas Chutney Recipe by

Ingredients:

  • 1 kg Scrumped Apple peeled and diced
  • 1kg Guince peeled cored diced
  • 500g Damsons peeled chopped
  • 100g Peeled and chopped Chestnuts
  • 100g Peeled and chopped Cobnuts or Hazelnuts
  • 500g Onion
  • 500g Sultanas
  • 500g Light Brown Sugar
  • 400ml White Wine Vinegar
  • 2 tsp Grated Lemon and Orange Zest
  • A pinch salt
  • A Spice bag
  • 25g Ground ginger
  • 1 Cinnannon stick
  • 12 Clones
  • 2 tsp Black peppercorns 1 tsp Coriander seeds

 

Method:

Put all of the ingredients in a large pan and bring slowly to the boil, reduce the heat and simmer for 2-3 hours stirring occasionally. Allow to cool slightly then put into sterilised air tight jars and store until Christmas Eve!