Date and ginger chutney
- 500g Eat Me Pitted Dates
- 700g Bramley apples
- 3 onions
- 3cm piece ginger
- 1tbsp mustard seeds
- 75g light brown sugar
- 400ml red wine vinegar
Chop the dates, peel, deseed and chop the apples, finely chop the onions, and peel and grate the ginger.
Put in a large pan with the mustard seeds, light brown sugar and red wine vinegar and bring to the boil over a medium heat. Cover and simmer over a low heat for 1 hr 30 mins, stirring regularly, until very thick and glossy.
Pour into sterilised jars and seal. Leave to mature in a cool, dark place for at least 2 weeks to let the flavours develop. It will keep for up to 6 months if sealed properly in a cool, dark place. Keep in the fridge once opened for up to 1 month.
TO STERILISE JARS: Preheat the oven to 140C/ 120C Fan/Gas 1. Wash the jars in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on their side for 30 mins.