Looking for an apple chutney recipe? This delicious spiced apple chutney with dates could be the one for you. This delicious sweet and tangy chutney is easy to make and pairs beautifully with blue cheese. Why not make a batch of apple chutney to give as edible gifts this Christmas?
Apple chutney is one of the most popular chutney recipes, and for good reason. This sharp but sweet relish goes with so many different foods. Try it with brie in a baguette, or serve as part of an autumnal Ploughman’s. At Christmas time, the spiced apple chutney is delicious with cold cuts, cooked ham or slices of leftover turkey.
Apple chutney is best made in autumn when apples are in season and there’s dozens of British varieties to choose from. The Bramley apples in this recipe don’t have to be perfect as you’re going to turn them into chutney. In fact, if you can get hold of a windfall of eating apples, then so much the better. It’s best to get started with this apple chutney recipe towards the end of October, as it’ll be at its very best around two months after bottling, when all the flavours have had time to develop.
Made with tangy Bramley apples and mellow dates, this chutney the perfect balance of sweet and sour which allows it to cut through strong, salty flavours.
If you’re looking for something to give to friends and family this year that won’t break the bank then this Christmas chutney recipe is the answer! You can buy (or keep old) pretty jars and tie them up with traditional gingham covers, some pretty ribbon and a label for a sweet gift everyone will love.
How To Make Apple Chutney
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 sterilised jars and seal.
3. Store in a cool dark place for 2 months before eating.
- 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