Name: Apple, date & tamarind chutney
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 900g Bramley apples , peeled, cored and chopped -; 400g eating apple , peeled, cored and sliced -; 2 onions , halved and sliced -; 1 large red chilli , deseeded and chopped -; 400g light muscovado sugar -; 250ml cider vinegar -; 100g stoned dates , chopped -; 25g ginger , peeled and finely chopped -; 2 tbsp tamarind paste -; 1½ tsp salt -

Ingredients for - Apple, date & tamarind chutney

1. 900g Bramley apples , peeled, cored and chopped

2. 400g eating apple , peeled, cored and sliced

3. 2 onions , halved and sliced

4. 1 large red chilli , deseeded and chopped

5. 400g light muscovado sugar

6. 250ml cider vinegar

7. 100g stoned dates , chopped

8. 25g ginger , peeled and finely chopped

9. 2 tbsp tamarind paste

10. 1½ tsp salt

How to cook deliciously - Apple, date & tamarind chutney

1 . Stage

Tip 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.

2 . Stage

Whilst 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.