Apple, date and chilli chutney


SourceSainsbury's magazine June 1998
Prep time2 hours, 30 minutes
Cooking time
Total time2 hours, 30 minutes


A deep flavoured chutney which is spicy, but not hot. Can left for several months.


1 7⁄10 kg
Cooking apples
250 g
Stoned, dried dates
2 T
Chilli powder
560 ml
Distilled malt vinegar
740 g
Dark muscovado sugar
medium cloves of garlic
medium onions, peeled and chopped
1⁄2 T
ground cumin


Sterilize the jars by washing them in hot, soapy water. Rinse them and place in the oven to dry and warm through for 10-15 minutes.
Peel, core and chop the apples. Place them in a preserving pan.
Add all the other ingredients including the rounded tablespoon of salt. Stir well.
Cook over a low heat to dissolve the sugar, then increase the heat to medium and simmer for 1 and 1/2 to 2 hours. Stiring occasionally to prevent the chutney from sticking to the pan.
When the mixture is very thick, turn into jars and seal.
Store in a cook dark place for a few months before eating.

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