Ingredients

• 1.5kg/3lb Bramley apples
• 2 garlic cloves
• very finely sliced
• 250ml/8fl oz cider vinegar
• 750g/1½lb granulated sugar
• 250g/9oz stoned dates
• finely chopped
• 100g/4oz sultanas
• 50g/2oz fresh ginger
• peeled and grated
• ½ tsp salt
• ½ tsp ground allspice
• pinch of cayenne pepper

Directions

• Peel
• core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar
• dates
• sultanas
• ginger
• salt and spices. Cook for 20-25 minutes
• stirring occasionally.
• Spoon into hot
• sterilised
• glass preserving jars with clip tops. To enjoy the chutney at its best
• store in a cool
• dark
• dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened
• store in the fridge and eat within 1 month.