Apple, date and ginger chutney
An average of 4.6 out of 5 stars from 8 ratings
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Makes 1.5 litres/2½ pint
Ingredients
- 1.5kg/3lb Bramley apples
- 2 garlic cloves, very finely sliced
- 250ml/8fl oz cider vinegar
- 750g/1½lb granulated sugar
- 250g/9oz stoned dates, finely chopped
- 100g/4oz sultanas
- 50g/2oz fresh ginger, peeled and grated
- ½ tsp salt
- ½ tsp ground allspice
- pinch of cayenne pepper
Method
Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally.
Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month.
