Apple, date & tamarind chutney

apple chutney dates edible gifts gluten free homemade gifts low fat tamarind vegan

N/A

Makes 2 x 500ml jars

Source

Ingredients

900g Bramley apples , peeled, cored and chopped

400g eating apple , peeled, cored and sliced

2 onions , halved and sliced

1 large red chilli , deseeded and chopped

400g light muscovado sugar

250ml cider vinegar

100g stoned dates , chopped

25g ginger , peeled and finely chopped

2 tbsp tamarind paste

1½ tsp salt

Method

Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.

Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.