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Apple, date & tamarind chutney served in a jar

Apple, date & tamarind chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal22
low infat0.1g
saturates0g
carbs5g
sugars5g
fibre0.3g
protein0.1g
salt0.1g
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Ingredients

  • 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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2018

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A star rating of 4.8 out of 5.4 ratings
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