Apple and Date Chutney/Relish Recipe


Submitted by David Edwards


  • 1lb bramley apples
  • 1lb dates
  • 1 lb sultanas
  • 1 lb soft brown sugar
  • ¾ pint malt vinegar
  • 2 teaspoons madras curry or to taste. (more but not less)


  1. Mince all the ingredients.
  2. Place in a suitable bowl, not plastic, mix well and cover.
  3. Leave for 24 hours then bottle in sterilised bottles.

The longer you keep it the better it gets but leave for at least 2 weeks.

This is purported to be Pan Yan Pickle but could equally be called Apple and date relish/chutney. Whatever you call it it is delicious with just about anything you choose. Of all the chutneys and pickles I make this one is the favourite. It also has the advantage that there is no cooking involved, simplicity itself to make.

Makes several jars depending on the size.



Comments on Apple and Date Chutney/Relish Recipe Leave a Comment

Dorothy @ 4:31 pm #

I made this last year and gave some as Xmas presents. It went down so well that I have been churning it out every few weeks since!!! I make a milder version for myself. This recipe has two great advantages for me. The first is that there is no onion in it and the second is that it doesn't need cooking so no need to open windows and burn candles for days afterwards. I am so glad I found this recipe. many thanks from all the family!!! Ps. I have been known to just spread this on bread and eat it. It's so good.

Anne @ 8:17 pm #

I thought I 'd leave a comment too as only 1 so far and this recipe deserves it. Same here, done this last year and gave nice little jars as xmas presents. About to do it again. I have burned many chutneys in the past which simply had to be binned. This recipe is ABSOLUTELY FANTASTIC as it is made cold and could not be more straightforward: mix all ingredients, cover and wait 24h. That's it! Love it! And really really nice.

Leave a Comment

Fields marked by an asterisk (*) are required.