Apple and Date Chutney

Name: Apple and Date Chutney
Ingredients: 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 Spices 2 tbsp of ground cardamom 1 tsp of ground cumin 1 clove crushed garlic 1 cinnamon stick

Jenny Smith

Yield: 3 jam jars

Dish: Sauces and chutneys

Ingredients

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

Spices

2 tbsp of ground cardamom
1 tsp of ground cumin
1 clove crushed garlic
1 cinnamon stick

Method

Peel apples, core and finely chop
Heat butter in heavy-based pan and fry apple cubes with raw sugar and ginger, until raw sugar has melted
Add vinegar, water and spices and bring to the boil
Add dates and sultanas and cook gently for 15 mins, until thick as you like it
Bottle into hot sterilized jars and seal with lids
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

Apple and Date Chutney

Ingredients

Method

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