Why buy chutney/relish off the supermarket shelf when you can easily make your own?
1.5kg of Granny Smith apples
2 garlic cloves, very finely sliced
1 cup of apple cider vinegar
750g of castor sugar
250g of stoned dates, finely chopped
100g of sultanas
50g of fresh ginger, peeled and grated
1/2 teaspoon of salt
1/2 teaspoon of ground allspice
1 pinch of cayenne pepper
1. Peel, core and thinly slice the Granny Smith apples.
2. Place apples in a large saucepan with the garlic and vinegar.
3. Cook gently until the apples have broken down into a thick purée.
4. Stir in the castor sugar, dates, sultanas, ginger, salt and spices.
5. Cook ingredients for 20-25 minutes, simmering on a low heat with the lid on. Stir occasionally.
6. Consistency should be ‘thick and gluggy’. To reduce liquid, remove the lid and keep cooking.
7. Spoon into warm sterilised jars and seal tightly.
Store in a cool, dark, dry place for about 2-3 weeks before eating so flavours mature properly. Once jar is open, place in fridge for up to 1 month.
If you don’t want to keep it for too long, place in clean container, put in fridge and let sit for 24 hours. Refrigerate and eat within 1 week.
SOURCE: Adapted from Jo Pratt’s recipe on BBC Food