Sweet & Savoury Apple Date Chutney
Discover the perfect balance of savoury and sweet with this incredibly easy apple and date chutney. It’s a game-changer to have in the fridge, ready to transform a simple late-night cheese on toast into a gourmet treat. Beautifully packaged, it also makes a thoughtful and delicious gift, especially as part of a hamper with artisan cheeses and crackers.
Ingredients
• (Makes 800ml)
• 650 g / 1.4 lb Braeburn apples, about 4, peeled, cored and roughly chopped
• 300 g / 10.5 oz pitted dates, chopped
• 100 g / ½ cup packed dark brown sugar, plus more if needed
• 1 medium onion, roughly chopped
• 300 ml / 1 ¼ cups balsamic vinegar
• 1 tsp ground ginger
• 1 tsp ground allspice
• ¼ tsp cayenne pepper
• ¼ tsp ground nutmeg
• 1 tbsp sea salt, plus more if needed
• 200 ml / ¾ cup + 1 tbsp water
Instructions
1. Combine all the in a large, microwavable bowl. Pour in the water and cover loosely with a microwave-safe plate or lid.
2. Microwave at full power (800W) for 10–15 minutes, stirring every 5 minutes, until the apples and onions have completely softened.
3. Carefully use a hand-held immersion blender to purée the mixture until it reaches a smooth consistency.
4. Place the lid back on loosely and microwave again for a further 5–10 minutes. The chutney is ready when it’s thick and a spoonful placed on a cold plate doesn’t run.
5. Taste the chutney and add more salt for savouriness or sugar for sweetness as needed to achieve your desired balance.
6. Allow the chutney to cool completely before transferring it to a sterilised 1kg jar. This will keep for up to a month in the fridge.
Nutritional Information
• Approximate values per tablespoon: Calories: 35, Carbs: 8g, Sugar: 7g, Sodium: 150mg. Please note this is an estimate and can vary based on exact used.
Pro Tips
• No microwave? Combine all in a heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer for 20-30 minutes until soft before blending and simmering again until thick.
• To sterilise jars, wash them in hot, soapy water, rinse well, and place them upside down in an oven at 140°C / 275°F for at least 10 minutes until completely dry.
• For a chunkier texture, blend only half the mixture and then stir it back into the unblended portion.
• The chutney’s flavour deepens over time. For the best taste, let it mature in the fridge for at least 24 hours before serving.
FAQ
Q: Is this apple date chutney recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan and gluten-free. All ingredients, including the apples, dates, sugar, spices, and balsamic vinegar, are plant-based and do not contain gluten. It’s a perfect condiment for any plant-based diet.
Q: What are some vegetarian pairings for this chutney besides cheese on toast
A: This versatile chutney is fantastic with many vegetarian and vegan dishes. Try it with veggie burgers, plant-based sausages, as a glaze for roasted root vegetables like carrots or parsnips, or spread in a sandwich with mature cheddar or a vegan cheese alternative.
Q: Can I use a different type of apple or vinegar
A: Absolutely. While Braeburn apples offer a great balance of sweet and tart, you can substitute them with other firm cooking apples like Granny Smith for more tartness or Gala for more sweetness. For the vinegar, apple cider vinegar is a good substitute for balsamic, though it will result in a tangier, less rich flavour profile.
Q: How do I properly store this chutney to make it last
A: For best results and to ensure it lasts for up to a month, store the completely cooled chutney in a sterilised, airtight jar in the refrigerator. Properly sterilising the jar is key to preventing bacteria growth and preserving the chutney’s freshness.
