Cantonese Christmas Chutney

In my mind, every Christmas table needs two saucey elements: something chunky and fruity, and a smooth, flavourful gravy. Obviously this is the prior…and it is inspired by that classic Cantonese pairing of duck and plum with zingy tamarind.

I’ve included this recipe as a part of my Christmas menu however I pretty much always have some of this in the fridge or freezer! It makes an absolutely delicious stir-fry sauce as well – oohh….san choy bao with the Xmas leftovers, anyone!?

We’ve even got your chutney covered!

Tips and Tricks

The flavour of this stuff really develops the longer it rests. I wholeheartedly recommend making it at least on Christmas Eve if you can. Or double it up and make it earlier in the week – it’ll save you time on the big day!

I’m not massive on star anise and so I make sure to only leave that and the cinnamon stick in for about 20 minutes, just enough to fully impart its flavour without getting too heavy. Then I let the texture figure itself out with a little black pepper.

We would love to hear what you think of our dish.

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