For a number of years, I've been a part of a team at the North Fremantle Social Farm making preserves with surplus fruits and vegetables to sell to the community as a fundraising drive. I love to watch people's face when they try this apple and date chutney for the first time and let them tell me how extraordinary tasty it is. The not so secret ingredient is toasted cumin seeds, which infuse the chutney with a distinctive warm and nutty flavour. Less sugar is used than my other chutneys thanks to the natural sweetness of dates and sultanas. Lovely with cheese on sourdough bread, sausage rolls, cold meat, curries and stews.
Makes 1.8kg / 4lb
INGREDIENTS
- 1.5kg / 3lb 5oz Granny Smith or cooking apples, peeled, cored & chopped into small chunks
- 2 medium onions, finely chopped
- 400g / 14oz pitted dates, chopped
- 100g / 3½oz sultanas or raisins
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons cumin seeds
- ½ cup sugar
- 1½ cup white vinegar
- ½ teaspoon sea salt
- 1 cup water
METHOD
- Wash 6 medium-size heat-proof glass jars and lids with hot soapy water. Rinse well with hot water. Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
- In a small frying pan, toast cumin seeds over low heat for 1-2 minutes or until fragrant. Remove from heat.
- In a large heavy-base saucepan place all ingredients and bring it to a boil, stirring, over medium high heat.
- Reduce heat to low and cook for 30-40 minutes, stirring occasionally, until thick and pulpy.
- Transfer chutney to sterilised glass jars, leaving 1cm / ½" of space at the top. Seal with lids and leave to cool. When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight.
- Label and date. Leave for a few days for the flavour to develop before using. Store in a cool, dark place for up to 6 months. Once opened, store in the refrigerator for up to 4 weeks.
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