Onion & Ale Chutney Recipe

Onion jam in jar, goat's cheese and fresh bread

A hearty fruit chutney made with a selection of vegetables as well as apples, dates and a lashing of real ale. Sweet and sticky, this makes a great accompaniment to a cheese selection over the festive season.


  • 400g onions, peeled and finely sliced
  • 250g swede, peeled and chopped into 5mm pieces
  • 250g apples, peeled, cored and chopped into 1cm pieces
  • 150g cauliflower, broken into tiny florets
  • 2 large garlic cloves, peeled and crushed
  • 100g stoned dates, finely chopped
  • 150g tomato purée
  • 300g demerara sugar
  • 50g dark Muscovado sugar
  • 250ml malt of cider vinegar
  • 2 heaped tsps of English mustard powder
  • 2 heaped tsps of ground mace
  • 1 heaped tsp of salt
  • ½ tsp of freshly ground black pepper
  • 250ml of traditional ale, bitter or stout (not lager)


Making the chutney

  • Place every ingredient but the ale into a large pan along with 500ml water. Gently simmer on a low heat, stirring constantly until the sugar has completely dissolved.
  • Continue to cook for an hour to let the liquid reduce.
  • Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.
  • Put the chutney into the sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar and proof lids.

Store for 4-6 weeks before opening.


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