The recipes behind our Christmas gifts in 2018

If you’ve landed on this page, you’ve read our blog and want the detail on we made our delicious chutneys.

You’ve come to the right place. All our recipes are listed below for your reading pleasure – enjoy!

If you’d like to know more about any of the recipes, or just want to tell us which was your favourite, please do give us a call on 0141 353 4110.

Susie leads the way with a Spiced Beetroot & Orange Chutney – with plenty of flavour and crunch from the seeds, her top tip is… wear gloves when making! If you want to have a go, here’s the recipe.

• 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
• 3 onions, chopped
• 3 eating apples, peeled and grated
• Zest and juice of 3 oranges
• 2 tbsp white or yellow mustard seeds
• 1 tbsp coriander seeds
• 1 tbsp ground cloves
• 1 tbsp ground cinnamon
• 700ml red wine vinegar
• 700g golden granulated sugar

1. In your largest saucepan (or a preserving pan if you have one), mix together all the ingredients well.
2. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
3. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins.
4. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while hot.
5. You can eat it straight away – but it will be even better after a month!
6. The chutney will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

The digital team’s contribution came from Kristen, who made her family’s famed Bombay Onion Chutney. It’s great with any cheese – and amazing in a crunchy roll for a twist on cheese and pickle!
It’s really easy to make too – another top Whitewall tip is to employ whatever onion tears method you prefer. Kristen is a fan of the bread on the back of a knife trick… (no, we don’t get it either so feel free to ask her!).
Here’s the recipe – it’s a mixture of metric and ‘old money’, as all good family recipes are!

• 4lb onions
• 2lb brown sugar
• 0.75 ltr pickling vinegar
• 4 inches of a large cucumber
• 1 green pepper
• 1 red pepper
• 1 cup sultanas (optional!)
• 3 tbsps curry powder

1. Chop onions, peppers, cucumber and sultanas fairly finely, and put in a large pan with vinegar and sugar. Bring to the boil then add curry powder.
2. Simmer for an hour, stirring frequently, until it reaches a jammy consistency. If needed, a teaspoon of cornflour should help thicken things up!
3. Spoon carefully into your warmed (and sterilised) jars, seal and give is few weeks to mature.

Keeps well when sealed in a in a cool, dark cupboard. Remember to refrigerate once opened and use within 7 days.

Ross decided that his Chilli Jam was the flavour for the design team – the fact it matches their department’s branding is just the icing on the creative cake.
This isn’t the first time Ross has gifted this particular recipe – it was also one of his wedding favours! Great with cheese but AMAZING on a bacon roll – Boxing Day morning sorted right there! Here’s how he did it…

• 8 red peppers, deseeded and roughly chopped
• 10 red chillies, roughly chopped
• finger-sized piece of fresh root ginger, peeled and roughly chopped
• 8 garlic cloves, peeled
• 400g can cherry tomatoes
• 750g golden caster sugar
• 250ml red wine vinegar

1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. If you don’t have one, employ some helpful family members or friends.
2. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum (lovely!) that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
3. Once the jam starts to get sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava.
4. Cool slightly, transfer to sterilised jars, then leave to cool completely.

Keeps for 3 months in a cool, dark cupboard so please use before the end of January 2019 – refrigerate once opened and use within 7 days.

Last, but certainly not least, you’ll find Rachel’s Spiced Apple Chutney in the marketing department’s corner. Is it a chutney..? Is it a jam..? It’s whatever you want it to be!

Whatever it is, it’s great with hot and cold meats – Rachel’s brothers add it to every sandwich and her mum is a fan of a big spoonful in her morning porridge. Enjoy it any way you choose – but you’ve a hard act to follow!

• 225g chopped onions
• 900g apples cored and chopped
• 110g sultanas
• 15g ground coriander
• 15g paprika
• 15g mixed spice
• 15g salt
• 340g granulated sugar
• 425ml pints malt vinegar

1. Put all the ingredients in the preserving (or heavy pan) slowly bring to the boil until all the sugar has dissolved.
2. Simmer for 1.5-2 hours, stirring occasionally.
3. When very thick (you should be able to draw a wooden spoon across the base of the pan so it leaves a channel behind that doesn’t immediately fill with liquid), you’re ready to jar!
4. Spoon into sterilised jars, seal and allow to cool.

Store in cool dark place to mature for 4-8 weeks. Eat within 7 days of opening and store in the fridge once opened.

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