Apple, Date & Ginger Chutney

Photo © Anne-Marie Minhall

Or ‘Newsreader's Chutney’ as it could also be named.

The reason? A journalist I work with brings me Bramleys from the tree in his garden at this time of year.

Twelve months ago I made a chutney with the harvest & mixed in some walnuts.

https://minhallandjones.com/blog/2023/9/2/bramley-amp-walnut-chutney

For 2024, after much rumination, I have decided upon another chutney but this one will have some heat in it.

Chillies & fresh ginger will be the warming compadres for the apples.

Makes 3 x 500ml jars 

1.3 kg Bramley Apples peeled, cored & chopped

2 Onions halved & sliced

2 Red Chillies deseeded & chopped

400g Muscovado Sugar

250ml Cider Vinegar

100g Stoned Dates chopped

25g Fresh Ginger peeled & grated

1/2 tsp Cayenne Pepper

1/2 tsp All Spice

Oven on at 140C/120C fan/Gas Mark 1

What I really like about making chutney is that the chopping is the main event in preparation. The cooking is all about you keeping an eye on the pan & the contents within

First off, sterilise the  jars by washing them in warm water before drying them out in the oven

Everything diced & sliced gets popped into a big pan to be warmed over a low heat & stir now & again 

You want the sugar to dissolve before turning up the hob to then let the mixture boil until the Bramleys have broken down to a pulp

Cook for around 45 minutes to an hour & stir occasionally to stop the chutney from sticking to the pot

The moment arrives to pot the spicy & sweet mixture to the awaiting jars.

Give it a few days before tasting but this chutney will keep for at least a year.

I'm thinking this might be good with Cheese on Toast, a cold Roast Beef Sandwich or maybe a spoonful on top of a Curry with some Yoghurt.

Autumn in the kitchen makes me happy.

AMM