Christmas Chutney
with Goats cheese


  1. Peel, core and thinly slice the apples. Place in a large pan with the onion and vinegar. Cook gently for 10 minutes until the apples start to soften. 

  2. Stir in the rest of the ingredients and cook gently for a further 30 minutes.

  3. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to develop. Once a jar has been opened, store in the fridge and eat within 1 month.

  4. Place a slice of goat’s cheese on 1 oatcake and top with 1 heaped tablespoon of the chutney

Serves: 10
Preparation time: 15 mins
Cooking time: 40 mins
Difficulty level: Medium
Recipe by
Christine Bailey


  • 750 g eating apples, peeled and cored

  • 1 red onion, finely chopped

  • 300ml apple cider vinegar

  • 150g dried cranberries

  • 100g sultanas

  • 100g apricots, chopped

  • 150g brown sugar

  • 60g crystallised stem ginger, finely chopped

  • ½ tsp. allspice

  • 1 cinnamon stick

  • ½ tsp. ground cumin

  • ½ tsp. ground coriander

  • ½ tsp. salt

  • Sliced goats cheese to serve

  • Nairn's Rough oatcakes to serve