Throw everything in one pan and let time do the work. Traditionally, chutneys are left to mature and 'mellow' for about 3 weeks once you've made them. I've reduced the vinegar in this recipe so that it's good to go straight away! Chutneys are great for gifting (wrapped in a pretty jar) as they have a super long shelf life. This chutney is great with cheese and crackers, or as a brown sauce replacement on your bacon and egg roll (I made it especially with this one in mind).
Sweet and tangy, delicious!
Total time to make : 2 hours Time to prep : 20 minutes
Servings : Makes 3 x 500ml jars
Ingredients
1.4kg (about 8 medium) Bramley apples*, peeled, cored and chopped into cubes
120g dates*, stoned and chopped
3 yellow onions, peeled and chopped into cubes
60g butter or olive oil
500g brown muscovado sugar*
2 tbsp yellow or black mustard seeds
2 tsp all spice*
2 tsp salt
1 thumb piece size of fresh ginger (~20g), peeled and finely chopped or grated)
125ml apple cider vinegar
125ml water
Method
Heat the butter or oil in a large heavy bottomed saucepan over a medium heat and add the chopped onions, stirring until they begin to soften. About 5 minutes
Add all of the other ingredients to the saucepan and stir over the medium heat until all of the butter has dissolved. Turn the heat up to a boil, reduce the heat to a very gentle simmer and leave, with the lid off, for about a hour and a half. Stir occasionally and more frequently as the liquid reduces so that nothing burns on the bottom of the pan
Once reduced to a jammy consistency, taste for seasoning and adjust with more salt, sugar or vinegar. The chutney will be ready when a wooden spoon pulled through the chutney leaves a clear channel behind it that takes a second or two before it refills
Whilst still warm, pour into sterilised jars. Can be enjoyed immediately (once cooled) or stored in a cool and dry cupboard for up to a year. Once opened, keep refrigerated for up to one month
Nutritional Information
(per heaped tbsp)
32 calories
0.2g protein, 6.4g carbs, 0.5g fat
Good to know:
You can use eating apples of a mix of Bramley (cooking) and eating apples if you like. Eating apples are sweeter than cooking apples, so reduce the brown sugar by about half
I used medjool dates, but you can use any
If you don't have all spice, you can make your own mix. 1 tsp is equivalent to 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg). All spice is not the same as mixed spice
I used light brown muscovado sugar but you can use light or dark, or any other sugar alternative you prefer or have in the cupboards
You can use red or white wine vinegar, I prefer using apple cider here. If you won't be eating it straight away, feel free to use a full 250ml of vinegar and allow the chutney to mature and mellow for at least 3 weeks before enjoying
Use on anything from cheese and crackers to sandwich fillers, eggs on toast or in burgers