Apple-Date Chutney

Preparation info

  • Difficulty


  • For


    jam jars or 1 litre 4 cups

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 dab butter
  • 1 kg (2 lb) tart/sour apples (Granny Smith)
  • 120 g (approx. 4 oz/½ cup) raw caster (superfine) sugar
  • 1 piece of ginger the length of a thumb, peeled and finely chopped
  • 250 ml (9 fl oz/1 cup) white wine or cider vinegar
  • 250 ml (9 fl oz/1 cup) water
  • 1 cinnamon stick
  • 1 tbsp cumin
  • 2 tbsp ground cardamom
  • 1 garlic clove, crushed
  • 300 g (10 oz/2 cups) pitted dried dates, cut into chunks
  • 150 g (5 oz/1 cup) sultanas


Heat the butter in a heavy-based pan and fry the apple cubes together with the sugar and ginger on all sides. Add the vinegar and water and, together with the spices and garlic, slowly bring to a boil. Add the dates and sultanas. Leave to cook for 15 minutes. Fill 4 clean jam jars with the chutney and seal with the lids. The chutney can be kept for at least 2 months. Serve as an appetiser with some pâté or after a meal with cheese.