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.
© 2011 All rights reserved. Published by Murdoch Books.