Spiced Apple and Date Chutney

by Lucy Crabb on Thursday, 27 September 2012

This is a good chutney to make with windfall Bramleys. Leave to mature for a couple of months before eating. Especially good with blue cheese and cold roast pork

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  • Makes 2kg (4 1/2lbs)

  • Prep time 30 mins

  • Cooking time 1 hr 30 mins

  • Total time 2 hrs


  • 850ml (1 ½ pt) cider vinegar
  • 450g 91lb) light muscovado sugar
  • 1.3 kg ( 3lb) Bramley apples, peeled, cored and chopped
  • 375g (13oz) stoned dates, chopped
  • 450g (1lb) onions, chopped
  • 250g (9oz) raisins
  • 3 tsp yellow mustard seeds
  • 1 tsp cayenne pepper
  • 2 tsp ground ginger
  • 2 tsp English mustard powder
  • 2 tsp salt

you will need
  • a preserving or non corrosive pan
  • sterilized jars
  • vinegar proof lids


  1. Place the cider vinegar and sugar in the pan. Bring to a boil, stirring until the sugar has dissolved. Add the remaining ingredients, stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.

  2. Spoon the chutney into warm sterilized jars and seal.

  3. Store in a cool dark place for 2 months before eating.