Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas
Prep:15 mins
Makes 2 x 500ml jars
900g Bramley apples, peeled, cored and chopped400g eating apple, peeled, cored and sliced2 onions, halved and sliced1 large red chilli, deseeded and chopped400g light muscovado sugar250ml cider vinegar100g stoned dates, chopped25g ginger, peeled and finely chopped2 tbsp tamarind paste1½ tsp salt
STEP 1Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.STEP 2Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
