Apple and Date Chutney

Jenny Smith
Jenny Smith

Yield: 3 jam jars

Dish: Sauces and chutneys


  • A small dab of butter
  • 5 tart apples (Braeburn or granny smith)
  • 1/2 cup of raw sugar
  • 1 thumb length of raw crushed ginger
  • 1 cup of white wine vinegar
  • 1 cup of water
  • 2 cups of pitted dried dates
  • 1 cup of sultanas
  • 2 tbsp of ground cardamom
  • 1 tsp of ground cumin
  • 1 clove crushed garlic
  • 1 cinnamon stick


  1. Peel apples, core and finely chop
  2. Heat butter in heavy-based pan and fry apple cubes with raw sugar and ginger, until raw sugar has melted
  3. Add vinegar, water and spices and bring to the boil
  4. Add dates and sultanas and cook gently for 15 mins, until thick as you like it
  5. Bottle into hot sterilized jars and seal with lids
  6. The chutney can be kept for 4 months, it is amazing with tasty hard cheeses. It also makes a fantastic dressing in a Moroccan style couscous salad

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Keywords: Apple and Date Chutney, Apple Chutney, Date Chutney