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/2陆 pint
Ingredients
- Bramley apples: 1.5kg/3lb Bramley apples
- garlic: 2 garlic cloves, very finely sliced
- vinegar: 250ml/8fl oz cider vinegar
- sugar: 750g/1陆lb granulated sugar
- dates: 250g/9oz stoned dates, finely chopped
- sultanas: 100g/4oz sultanas
- ginger: 50g/2oz fresh ginger, peeled and grated
- salt: 陆 tsp salt
- allspice: 陆 tsp ground allspice
- cayenne pepper: 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 pur茅e. 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.
