Comments on: Apple, Date and Chilli Chutney Recipe

By: May Koi

May Koi — Tue, 15 Nov 2011 05:34:29 +0000

What can I used instead of muscovado sugar?We do not have it here in Kenya.

By: Penny Hill

Penny Hill — Wed, 26 Oct 2011 16:21:24 +0000

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.

By: Penny Hill

Penny Hill — Mon, 17 Oct 2011 10:07:52 +0000

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!

By: Helen

Helen — Fri, 30 Sep 2011 13:28:24 +0000

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?

By: helen

helen — Tue, 10 May 2011 11:02:52 +0000

can I use fresh chilli?

By: Val

Val — Sat, 20 Nov 2010 14:57:29 +0000

Yes you can.

By: Julie

Julie — Sat, 20 Nov 2010 13:29:09 +0000

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.

By: Carol

Carol — Tue, 09 Nov 2010 15:28:46 +0000

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

By: Jacqui

Jacqui — Thu, 30 Sep 2010 19:22:10 +0000

Thank you Val. I feel more confident about using another vinegar now.

By: Val

Val — Thu, 30 Sep 2010 09:37:57 +0000

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.