Apple & Date Chutney recipe please

[amandaandherveg]

I have some apples and a bunch of dates I'd like to turn into chutney. Anyone have a recipe they can recommend?

[Flummery]

Try this

1 lb onions, weighed when peeled and finely chopped
Half pint ready-spiced pickling vinegar
2 lb cooking apples - weighed when peeled and cored
12 oz soft light brown sugar
8 oz chopped dates
salt/pepper to taste

Chop the onions and put into half the vinegar and simmer gently for 10 minutes.
Cut the apples into small dice and add to the pan with the rest of the vinegar, sugar, dates ans seasoning. Stir over a low heat until the sugae has dissolved then simmer steadily, stirring from time to time, until the consistency of thick jam. Spoon into hot jars and seal.

If you want to use more dates, use half a pound more and reduce the apples by hald a pound, but I'd them cut the sugar to 8 oz as the dates are very sweet.

Good luck!

[amandaandherveg]

Excellent, thanks so much. I've got all the ingredients in the kitchen already so I'll be making that today.

[Flummery]

Hope it works well. Don't forget to leave the chutney to mature (hard innit?)

Just made 6 jars of damson and apple jam. Think that while I'm in the mood I'll do some crab apple and blackberry jelly. Ma can't manage the pips in Blackberry jam, they get under her dentures and give her gyp!

[Two_Sheds]

slightly spicy apple chutney

225g/8oz onions, chopped
900g/2lb cooking apples, cored peeled and chopped
2 small courgettes, finely chopped (optional)
110g/4oz chopped dates (or sultanas)
2 tbsp Ras-al-Hanout (or similar ground spice mix)
1 tsp paprika (I use a hot one)
15g/½oz salt
340g/12oz sugar
500ml vinegar

six 8oz jars, sterilised


1. Put all the ingredients into a (preserving) pan. Slowly bring to the boil until the sugar has dissolved.
2. Simmer on a low heat for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
4. Pour into sterilised jars, seal and cool.

this is lovely, with a nice kick