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Apple, Date, and Tamarind Chutney

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A delightful condiment combining the sweet and tartness of apples, rich dates, and tangy tamarind.

Ingredients

Scale
  • 900g Bramley apples, peeled, cored, and chopped
  • 400g eating apple, peeled, cored, and sliced
  • 2 onions, halved and sliced
  • 1 large red chili, deseeded and chopped
  • 400g light muscovado sugar
  • 250ml cider vinegar
  • 100g stoned dates, chopped
  • 25g ginger, peeled and finely chopped
  • 2 tbsp tamarind paste
  • 1 1/2 tsp salt

Instructions

  1. Prepare the ingredients: Start by peeling, coring, and chopping the Bramley apples. Then, prepare the eating apples by peeling, coring, and slicing them.
  2. Combine ingredients: Tip all the ingredients into the preserving pan.
  3. Dissolve the sugar: Warm the mixture over low heat, stirring occasionally to help the sugar dissolve.
  4. Increase the heat: Once the sugar has dissolved, turn up the heat slightly and let the mixture boil gently.
  5. Cook the chutney: Cook until the Bramley apples break down completely while the eating apples maintain their shape, stirring occasionally to prevent sticking (about 45 minutes to 1 hour).
  6. Check for readiness: When a wooden spoon run through the mixture leaves a channel that doesn’t fill with liquid right away, it’s ready.
  7. Sterilize jars: While the chutney cooks, sterilize the jars in an oven at 140C (or 120C fan/gas mark 1).
  8. Jar the chutney: Once at desired consistency, carefully pot it into the sterilized jars.
  9. Cool and store: Let the jars cool. Best to wait a few weeks for richer flavor; lasts at least a year when sealed properly.

Notes

Make in batches and give as gifts. Experiment with different fruits and spices to suit your taste.

Nutrition

Keywords: chutney, apple, tamarind, condiments, sweet, savory, vegetarian

Find it online: https://alexandrarecipes.com/apple-tamarind-chutney/