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CHRISTMAS CHUTNEY

danielle copperman

Chutney, like jam, is just one of those things that people think they will never see again once they decide to live healthily. Most people assume that cutting sugar out of their diet will be, firstly, impossible, secondly, miserable and thirdly, impossible. But in fact, it is easier than it seems, and you can still enjoy your favourite sweet treats with the help of natural sweeteners, provided by the Earth. Not only are they made without a lot of ingredients (and subsequent health threats), they are made with an abundance of extra nutrients, and have a much more positive effect on your body, mind and overall wellbeing. You don't have to deprive yourself of tasty, sweet treats, and you can enjoy these new-fashioned, nourishing recipes knowing they are doing you good.

This chutney is perfect on gluten free bread - such as miracle bread - or enjoyed with gluten free biscuits, burgers or crackers - like these savoury sweet potato biscuits, rosemary crackers and celeriac quinoa burgers. Made using seasonal, festive ingredients, this chutney is low in fructose, containing more vegetables than it fruit, and only a minimal amount of sweetener, mainly for preservative reasons. Delicious with a cheeseboard selection, stirred through salads or served with leftovers.

INGREDIENTS

1 Tablespoon Coconut Oil
1 Large Green Apple
1 Red Onion
4 Tablespoons Apple Cider Vinegar
60g Goji Berries
4 Dates, pitted
80g Cranberries
2 Teaspoons Tamari
1/2 Teaspoon Turmeric
1 Teaspoon Cinnamon
1 Teaspoon AllSpice
1/2 Teaspoon Cumin
1 Inch Fresh Ginger, grated
Pinch of Cayenne Pepper
Juice of Half a Fresh Orange
1 Red Pepper
1 Cup Water
3 Tablespoons Chia Seeds
1 Teaspoon Ground Coriander
Seeds from 2 Cardamom Pods
1 Tablespoon Agave or Date Paste

METHOD
Chop all of the fruits and vegetables into small pieces, apart from the berries as they are small enough, then place them all in a large saucepan. Add the water and bring to the boil then simmer for 25-30 minutes. After 30 minutes and when the ingredients have softened, add the herbs and spices, apple cider vinegar, agave or date syrup, tamari, ginger and orange juice. Stir continuously and add a little more water if the chutney is beginning to stick to the pan. You can choose either to keep the chutney chunky, or to blend it for 5 seconds to make it smoother and more of a jam-like consistency. If you do choose to blend it, return it to the pan afterwards and add the chia seeds. If you don’t blend it, add the chia seeds and stir. 

When the chia seeds have expanded and become soft, pour the chutney into sterilised jars or into bowls if you plan to serve it immediately. Store in an airtight container or jar until to ready to serve. The chutney will last for weeks, and actually gets better over time.

Serve with Christmas dinner, salads, cold meats or cheese board biscuits.