Date-and-chutney-

Date and ginger chutney

This fruity chutney is perfect with a ploughman’s or as a stuffing for baked apples

By , 31 January 2018

(5 votes)

Date and ginger chutney
  • Cook: 1 Hour 40 Mins
    plus maturing

  • Serves: 2x400g jars

  • Price: 6p per serving

Nutritional Info
Each 10g serving contains
  • Energy

    125KJ

    30KCAL

    2%
  • Fat

    0.0g

    low

    0%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    6.5g

    high

    7%
  • Salt

    0.01g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 1247kJ/298kcal.
Ingredients
  • 500g Eat Me Pitted Dates
  • 700g Bramley apples
  • 3 onions
  • 3cm piece ginger
  • 1tbsp mustard seeds
  • 75g light brown sugar
  • 400ml red wine vinegar
Method
  • 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.