Apple, Date and Chilli Chutney Recipe
- 3lb 12 oz cooking apples
- 1 x 250 gram pack of stoned dates
- 2 level teaspoons mild chilli powder
- 1 x 568 ml distilled white malt vinegar
- 1 lb 10 oz dark muscovado sugar
- 3 medium cloves of garlic (peeled and chopped)
- 2 medium onions (peeled and chopped)
- ½ level teaspoon ground cumin
- 1 level teaspoon salt
Method:
- Peel, core and chop the apples and place them in a large pan.
- Add all of the other ingredients and stir well.
- Cook over a low heat to dissolve the sugar, then increase the heat to medium and cook, uncovered, for 75 – 90 minutes, stirring often.
- When the mixture is just thick enough to leave a trail when running a wooden spoon through it, ladle into hot, sterilized jars and seal.
- Label with contents when fully cool.
Makes about 5 lbs of Apple, Date and Chilli Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Making Your Own Chutneys Help
Making Your Own Chutney?
Filed under All Recipes, Apples, Chutneys, Fruit, Garlic, Recipes using Herbs, Val's Preserves, Vegetarian Recipes by 
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Comments on Apple, Date and Chilli Chutney Recipe
Ruth Fletcher @ 7:32 pm
Hello just wandering how long you can make the chutney before you eat it, and also how long it will keep?
Another question, whats the best way to do pickled onions so they dont go soft! thanks for your help.
Ruth
Val @ 11:58 pm
Chutney is best kept for at least 2 months before you eat it to allow the flavour to mature. It will last at least 12 months as long as you have followed the sterilisation method(s).
Jacqui @ 10:40 pm
Val, could I please ask for your advice. Living in Portugal I am only able to buy wine, cider or balsamic vinegars. Sadly no malt or white vinegar. Can I use another vinegar from the one stated in perserving recipes?
Val @ 10:37 am
I'd use white wine or cider vinegar when the recipe calls for white vinegar and red wine vinegar when it calls for malt. Be careful with the balsamic as it has such a distinctive taste.
Jacqui @ 8:22 pm
Thank you Val. I feel more confident about using another vinegar now.
Carol @ 4:28 pm
This is the first chutney I have made – was really easy to follow recipe and tastes great – although not sure if I can leave it 2 months before eating!!
Will be trying more!! Thanks
Julie @ 2:29 pm
Interested in making this chutney as I have some dates left over from another recipe but am wondering if I can use unrefined cane suger instead of the dark muscovado suger as here in France it's unavailable.
Val @ 3:57 pm
Yes you can.
helen @ 12:02 pm
can I use fresh chilli?
Helen @ 2:28 pm
I have been given some cooking apples and fancy trying this recipe. I was just wondering if you were to use dried chilli flakes how much would you use to replace the 2 level teaspoons mild chilli powder?
Penny Hill @ 11:07 am
Made this yesterday and it's delicious. I think it's the muscovado sugar which really makes the difference. We will definitely have trouble leaving it to mature!
Penny Hill @ 5:21 pm
This apple chutney is beyond FABULOUS! Can't recommend it enough and there's no way we could wait for it to mature – just too delicious. I tried this recipe also with grated quinces and double the chilli; it's very good (slightly strange texture) but is one which will improve with keeping for a while.
May Koi @ 6:34 am
What can I used instead of muscovado sugar?We do not have it here in Kenya.