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Sweet & Savoury Apple Date Chutney – vegetarian recipe
Stav Kogan

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 800 ml
Calories: 35
Ingredients Method Nutrition

Ingredients
  

  • (Makes 800ml / 27.1 fl oz)
  • 650 g (1.4 lb) Braeburn apples, about 4, peeled, cored and roughly chopped
  • 300 g (10.5 oz) pitted dates, chopped
  • 100 g (3.5 oz) / ½ cup packed dark brown sugar, plus more if needed
  • 1 medium onion, roughly chopped
  • 300 ml (10.1 fl oz) / 1 ¼ cups balsamic vinegar
  • 1 tsp (5 ml) ground ginger
  • 1 tsp (5 ml) ground allspice
  • ¼ tsp cayenne pepper
  • ¼ tsp ground nutmeg
  • 1 tbsp (15 ml) sea salt, plus more if needed
  • 200 ml / ¾ cup + 1 tbsp water
  • 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.

Method
 

  1. Combine all the in a large, microwavable bowl.
  2. Pour in the water and cover loosely with a microwave-safe plate or lid.
  3. Microwave at full power (800W) for 10–15 minutes, stirring every 5 minutes, until the apples and onions have completely softened.
  4. Carefully use a hand-held immersion blender to purée the mixture until it reaches a smooth consistency.
  5. 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.
  6. Taste the chutney and add more salt for savouriness or sugar for sweetness as needed to achieve your desired balance.
  7. Allow the chutney to cool completely before transferring it to a sterilised 1kg (2.2 lb) jar. This will keep for up to a month in the fridge.

Nutrition

Calories: 35kcalCarbohydrates: 8gProtein: 0.2gFat: 0.1g

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