Homemade Tomato, Apple, and Date Chutney,
At this time of year, I always make chutney, I can’t remember when I started doing it, but it’s something I enjoy doing, and my family & friends love receiving jars of homemade chutney.
Making chutney is relatively simple, however I have to set aside an afternoon to gather, chop, and jar, all the chutney, normally I get some snazzy labels, sometimes I must purchase jars, and often I cover them with the traditional gingham tops.
The original chutney was Indian it was usually a relish made from fresh fruits and spices. During the colonial era, the British adopted it, and generations have made it. This chutney is my basic go to recipe, it really goes well with cheese or cold sliced chicken or meats.
Ingredients
570ml (19floz) malt vinegar
450g (1lb) brown sugar
300g (10½oz) sultanas
300g (10.1/2 oz) chopped dates
15g (½oz) fresh ginger
2 red chillies, deseeded chopped
2kg (4½lb) tomatoes, roughly chopped
500g (1lb 2oz) apples, I use granny smiths, or peeled, cored, and chopped
400g (14oz) shallots, or red onions roughly chopped.
2 bay leaves
4 cloves of garlic
1 cinnamon stick
½ teaspoon sea salt
½ teaspoon black pepper
Method
1. Put the vinegar and sugar in a large pan and bring to the boil, then boil to reduce a little. Add the sultanas plus the dates continue to reduce down until the mixture starts to caramelise.
2. Add all the other ingredients and bring back to the boil. Cook, stirring all the time, for 45 minutes up to an hour until thick. The chutney should be a little chunky, not smooth,
3. Allow to cool, then pack the chutney into sterilised jars and seal. Store in a cool place or the fridge. Do not serve for 4 weeks to allow the chutney to mature If unopened, the chutney can be kept for up to four months.