About this recipe: A delightful apple chutney that pairs really well with roast pork, turkey, chicken and meat. A perfect balance of sweet and tart.
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I used 4ozs dates and 4ozs soft eating dried apricots instead of 8ozs dates. I used the block dates by Whitworths and just snipped the fruit up with scissors. I also used cider vinegar and because it didn't taste right, after the first 20 minutes I added around 8ozs dark Muscovado sugar. I also used a heaped tablespoon of mustard powder instead of 2 ozs. I let it reduce for around 30 minutes with a mesh splatter cover on and stirred regularly. It went nice and 'jammy' and thick and tastes very nice. I did not like the flavour without the sugar though. Maybe I should have used sweet apples but it didn't say. I had used cookers. Pleased with this result though. It made around 4-5 jars but depends on the size of your jars. - 04 Sep 2014