Recipe by Annacia
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.
Top Review by Mia in Germany
Clear five stars! Made exactly as written and gave several jars away as gifts which were highly appreciated! This definitely is a keeper. Thanks for posting, Annacia!
Made for Harvest Moon Apple Festival of the Diabetes Forum.
- 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)
Directions See How It's Made
- 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.