Apple, Date and Chilli Chutney Recipe

Apple, Date and Chilli Chutney Recipe

Ingredients for Apple, Date and Chilli Chutney:

  • 3lb 12 oz cooking apples
  • 1 x 250 gram pack of stoned dates
  • 2 level teaspoons mild chilli powder
  • 1 x 568 ml distilled white malt vinegar
  • 1 lb 10 oz dark muscovado sugar
  • 3 medium cloves of garlic (peeled and chopped)
  • 2 medium onions (peeled and chopped)
  • ½ level teaspoon ground cumin
  • 1 level teaspoon salt

Method for Apple, Date and Chilli Chutney:

  1. Peel, core and chop the apples and place them in a large pan.
  2. Add all of the other ingredients and stir well.
  3. Cook over a low heat to dissolve the sugar, then increase the heat to medium and cook, uncovered, for 75 – 90 minutes, stirring often.
  4. When the mixture is just thick enough to leave a trail when running a wooden spoon through it, ladle into hot, sterilized jars and seal.
  5. Label with contents when fully cool.

Makes about 5 lbs of Apple, Date and Chilli Chutney.

Allow a month or two for the flavours to fully develop before eating.

Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

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Posted in Val's Preserves, Apples, Fruit, Recipes using Herbs, Vegetarian Recipes, Garlic, Chutneys, All Recipes Tagged with: , , , , ,
13 comments on “Apple, Date and Chilli Chutney Recipe
  1. Ruth Fletcher says:

    Hello just wandering how long you can make the chutney before you eat it, and also how long it will keep?
    Another question, whats the best way to do pickled onions so they dont go soft! thanks for your help.
    Ruth

  2. Val says:

    Chutney is best kept for at least 2 months before you eat it to allow the flavour to mature. It will last at least 12 months as long as you have followed the sterilisation method(s).

  3. Jacqui says:

    Val, could I please ask for your advice. Living in Portugal I am only able to buy wine, cider or balsamic vinegars. Sadly no malt or white vinegar. Can I use another vinegar from the one stated in perserving recipes?

  4. Val says:

    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.

  5. Jacqui says:

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

  6. Carol says:

    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

  7. Julie says:

    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.

  8. Val says:

    Yes you can.

  9. helen says:

    can I use fresh chilli?

  10. Helen says:

    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?

  11. Penny Hill says:

    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!

  12. Penny Hill says:

    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.

  13. May Koi says:

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

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