Made This Recipe? Add Your Photo
Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates.
- 5 cups chopped apples, about 6 apples (2 lbs/1 kg)
- 3 cups chopped onions, about 3 onions (1 lb/500 g)
- 3 cups cider vinegar (750 mL)
- 1 cup raisins (golden or dark 250 mL)
- 5 garlic cloves, minced
- 2 teaspoons turmeric (10 mL)
- 1 1⁄2 teaspoons hot red pepper flakes (7 mL)
- 4 teaspoons ground ginger (20 mL- or 3 tbsp or 45 mL of finely grated fresh ginger)
- 1 1⁄2 lbs pitted dates (750-g)
- Peel and core apples.
- Chop apples and onions into 1/2 inch pieces.
- Place in a large saucepan with cider vinegar.
- Add raisins, garlic and spices.
- Bring to a boil, uncovered and stirring often, over medium-high heat.
- Then, reduce heat to low and continue to simmer, uncovered, until apples are tender, about 20 minutes.
- Meanwhile, remove any pits from dates then coarsely chop.
- Chopped, they should measure about 4-1/2 cups.
- When apples are tender, stir in dates.
- Continue to simmer, uncovered and stirring often, until dates have broken down and chutney is thick, about 45 minutes.
- Stir frequently near end of cooking time to prevent scorching.
- Spoon hot chutney into clean hot 500mL (2 cup/1 pint) jars, filling to within 1/2 inch (1 cm) of top.
- Place hot lids over top, add rings and screw down until fingertip tight.
- To store in a pantry, process jars for 10 minutes in a boiling water canner. Or store unprocessed jars in the refrigerator for up to 1 month.