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Apple, date and ginger chutney

Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Makes 1.5 litres/2½ pint

By Jo Pratt

From The Nation's Favourite Food

Shopping list

Ingredients

How-to videos

Method

  1. 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 purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally.

  2. 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.