Christmas Chutney in a jar. Two cheese on crackers sit in front and grapes in the background
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5 from 36 votes

Christmas Chutney

We have combined some of our favourite festive flavours in to this lower sugar Christmas Chutney, along with some hidden vegetables so you can feel a little bit better about eating it alongside that cheeseboard this Christmas.
Prep Time10 mins
Cook Time35 mins
Cooling time30 mins
Total Time1 hr 15 mins
Course: Sauce/Spread
Cuisine: British, Christmas
Keyword: christmas dip, christmas recipe, christmas sauce, healthy chutney
Servings: 20 people
Calories: 20kcal
Author: Dannii


  • 400 g Plum tomatoes
  • 1 Red pepper diced
  • 4 Garlic cloves crushed
  • 1 Onion diced
  • 1 Small aubergine (eggplant) diced
  • 20 Fresh cranberries
  • 120 ml Malt vinegar
  • 3 tbsp Honey
  • 1 pinch Sea salt and black pepper
  • 1 tsp Paprika
  • 1 tsp Ground coriander
  • 0.5 tsp each of cayenne pepper, ground ginger, cinnamon and nutmeg


  • Chop the red pepper, aubergine (eggplant) and onion into 1cm chunks. Mince the garlic and get the tomatoes ready.
  • Prepare the cranberries, honey, vinegar and seasoning.
  • Put the tomatoes, red pepper, aubergine (eggplant), onion and garlic in a pan.
  • Smash the tomatoes with a back of a spoon. Bring to the boil and simmer for 20 minutes. ¬†Add a little bit of water every 10 minutes if it gets too dry.
  • Add the rest of the ingredients to the pan, stir well and bring to the boil again.
  • Simmer for a further 10 minutes.
  • Leave to cool and pour in to a jar to store.



  • The cayenne pepper is added for taste, so adjust it depending on how spicy you like things.
  • This chutney will keep in the fridge for 5 days. But leftovers are great in sandwiches and burgers.
  • You can swap the tinned tomatoes for fresh tomatoes, just add a bit more liquid.
  • Weight Watchers SmartPoints: 1


Serving: 1portion | Calories: 20kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 22mg | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 14mg