Name: Curried apple and date chutney
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 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)

Curried apple and date chutney

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Makes 8 Cup

Prep

15M

Cook

2H 30M

Total

2H 45M

Ingredients

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

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.

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.
Note

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Ingredients

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