1 hr 10 mins
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.
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- 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)
- 1Peel and core apples.
- 2Chop apples and onions into 1/2 inch pieces.
- 3Place in a large saucepan with cider vinegar.
- 4Add raisins, garlic and spices.
- 5Bring to a boil, uncovered and stirring often, over medium-high heat.
- 6Then, reduce heat to low and continue to simmer, uncovered, until apples are tender, about 20 minutes.
- 7Meanwhile, remove any pits from dates then coarsely chop.
- 8Chopped, they should measure about 4-1/2 cups.
- 9When apples are tender, stir in dates.
- 10Continue to simmer, uncovered and stirring often, until dates have broken down and chutney is thick, about 45 minutes.
- 11Stir frequently near end of cooking time to prevent scorching.
- 12Spoon hot chutney into clean hot 500mL (2 cup/1 pint) jars, filling to within 1/2 inch (1 cm) of top.
- 13Place hot lids over top, add rings and screw down until fingertip tight.
- 14To 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.
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Nutritional Facts for Marrakech Chutney
Serving Size: 1 (2674 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 309.7
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.3 mg
- Total Carbohydrate 78.1 g
- Dietary Fiber 8.4 g
- Sugars 60.6 g
- Protein 2.9 g