Recipe

Curried apple and date chutney

May 31, 2010 2:00pm
  • 15 mins preparation
  • 2 hrs 30 mins cooking
  • Makes 8 Cup
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Ingredients

Curried apple and date chutney
  • 8 medium green-skinned apples (1.2kg), peeled, cored, quartered
  • 3 large brown onions (600g), chopped coarsely
  • 300 gram (9½ ounces) fresh dates, halved, seeded
  • 5 centimetre (2-inch) piece fresh ginger (25g), grated
  • 6 clove garlic, crushed
  • 2 tablespoon madras curry paste
  • 2 1/2 cup (550g) firmly packed light brown sugar
  • 2 1/2 cup (625ml) malt vinegar
  • 2 teaspoon coarse cooking salt (kosher salt)

Method

Curried apple and date chutney
  • 1
    Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 2 hours or until chutney is thick.
  • 2
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

Notes

Granny Smith apples are best for this recipe. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

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