Christmas Chutney

This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.

Christmas Chutney

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 5 cm knob ginger peeled & grated
  • 1 onion peeled and halved
  • 1 granny smith apple quartered and cored
  • 200 g prunes pitted
  • 200 g dried apricots
  • 200 g dried dates pitted
  • 150 g apple cider vinegar
  • 50 g coconut sugar
  • 1 tsp salt
  • 1 tsp allspice
  • 1 tsp cinnamon ground
  • ½ tsp cloves ground


  • 1. Grate ginger, place in food processor.
  • 2. Grate onion and apple, add to bowl of food processor.
  • 3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.
  • 4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.
  • 5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.
  • 6. Store in refrigerator in airtight container or glass jar.


Serve with roasted meats, cheese or savoury pastries.
Tried this recipe?Let us know how it was!
Course Baking - Sweet, Freezer Friendly, Sauces, dips, and spreads, Special Occasion - Christmas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Vegan, Vegetarian
Author: Alyce Alexandra


Find more of Alyce’s fantastic whole food Thermomix recipes on her website.


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About the Author: Alyce Alexandra

Alyce Alexandra is the bestselling author of seven thermo cooker cookbooks. She has her own range of thermo cooker accessories, runs her own thermo cooker cooking school and is creator of The TM Shop, selling all things thermo cooker related. Alyce is passionate about every avenue of food, from seedling to stomach. Her mission is to get people cooking, more often and from scratch, by showing how easy, achievable and rewarding home cooking can be. Her unpretentious, work-every-time recipes have made her a much-loved figure in the thermo cooker community. She lives, gardens, writes, cooks and eats in Victoria, Australia.

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