Curried Apple and Date Chutney





I love when we run out home-made chutney and I have to pick a new one to make. I chose one from my handy Dorling Kindersley book of jams and chutneys and settled on curried apple and date chutney; classic chutney flavours with a spicy twist.

Curried Apple and Date Chutney

Makes 4.5kg

  • 1.5kg cooking apples
  • 6 large onions
  • 500g dried stoned dates (I used dried)
  • 3 pieces stem ginger
  • 6 plump garlic cloves
  • 1.5 tbsp salt
  • 875ml malt vinegar
  • 2 tbsp Madras curry paste
  • 1kg light muscavado sugar

Peel, core and chop the apples up into small pieces. Chop the onions, dates, ginger and garlic into small pieces. Put all the ingredients except the sugar in a large preserving pan and simmer for 20 minutes over a medium heat until the apples gave begun to soften. Add the sugar and simmer for a further 5 minutes, stirring occasionally, until the sugar has dissolved.

Increase the heat and boil the chutney for 40-45 minutes, stirring often, until well reduced and thick.

Pour into hot sterilised jars, cover with vinegar-proof seals, and label.


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