Apple, date & tamarind chutney
- Preparation and cooking time
- Makes 2 x 500ml jars
Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
- 900g Bramley apples , peeled, cored and chopped
- 400g eating apple , peeled, cored and sliced
- 2 onions , halved and sliced
- 1 large red chilli , deseeded and chopped
- 400g light muscovado sugar
- 250ml cider vinegar
- 100g stoned dates , chopped
- 25g ginger , peeled and finely chopped
- 2 tbsp tamarind paste
- 1½ tsp salt
- STEP 1
Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.
- STEP 2
Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
STERILISE YOUR JARS
To sterilise your jars, first heat oven to 140C/120C fan/gas 1, then clean them in hot soapy water. Transfer to the oven and leave until completely dry.