Apple, Date & Ginger Chutney
This slightly spicy chutney makes a great accompaniment to cheese and cold meats. It also makes a wonderful gift.
  Serves:  per 15g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 4 kg (9 lb) cooking apples
  • 1 kg (2¼ lb) sugar
  • 750 ml (25 fl oz) vinegar – apple cider vinegar is best
  • 500 g (1 lb) dried stoned dates cut into quarters
  • 200 g (7 oz) sultanas
  • 100 g (3½ oz) fresh ginger
  • 4 garlic cloves, peeled and sliced
  • 1 tsp salt
  • 1 tsp ground allspice
  1. Core, peel and slice the apples thinly. Add them to a large pan with the vinegar.
  2. Add the garlic and bring the contents of the pan to a gentle simmer. Cook for about 25 minutes or until the apples have become mushy.
  3. Peel and grate the ginger. Add it to the pan along with the sugar, sultanas, dates, salt and allspice. Simmer for at least 30 minutes until the chutney becomes dark and thick.
  4. Spoon the hot chutney into hot, sterile jars and seal with a hot, sterile lid. Allow to cool before labelling.
Titli's Tips
This recipe makes 11 one-pound (450 g) jars of chutney - Adjust quantities of ingredients to suit.

Like all chutneys this one benefits from being allowed to mature. Leave it at least one month before eating, but it will get better with time.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 25 1%
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 6.4g 2%
Dietary Fibre 0.4g 1%
Sugars 5.7g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.