Apple, date & tamarind chutney

Add tamarind to this chutney for a lovely lip-puckering sourness. Fill a couple of jars and give away to your favourite cheese lovers at Christmas

  • Prep:15 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 22
  • fat 0.1g
  • saturates 0g
  • carbs 5g
  • sugars 5g
  • fibre 0.3g
  • protein 0.1g
  • salt 0.1g


  • 900g Bramley apples, peeled, cored and chopped
  • 400g eating apple, peeled, cored and sliced
  • 2 onions, halved and sliced
  • 1 large red chilli, deseeded and chopped
  • 400g light muscovado sugar
  • 250ml cider vinegar
  • 100g stoned dates, chopped
  • 25g ginger, peeled and finely chopped
  • 2 tbsp tamarind paste
  • 1½ tsp salt


Sterilise your jars

To sterilise your jars, first heat oven to 140C/120C fan/gas 1, then clean them in hot soapy water. Transfer to the oven and leave until completely dry.


  1. Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.

  2. Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.

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