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

(9 votes)

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

  • Serves: 8

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. Recipe makes two 400g jars.