- 3/4 cup oranges
- 1-1/3 cup dates
- 2 cups apples
- 1 cup brown sugar
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon table salt
- 1-1/4 cup white wine vinegar
- 3 sterilized jars
- Peel the apple and cut it into quarters. Then remove the seeds and cut the apple quarters into thin slices. Cut the orange into small pieces and remove the white membrane. Pit the dates and cut them into small chunks.
- Put the apple, orange, and date pieces into a thick-bottomed pan and add the brown sugar, salt, grated ginger, and vinegar.
- Bring the ingredients to a simmer. Turn the heat to low and cook the mixture for about 2-1/2 hours. The chutney will slowly thicken. Stir it regularly to keep it from sticking to the pan.
- Turn off the heat and let the chutney sit for about 20 minutes. Pour it into the jars and cap them tightly. Turn the jars over to create a vacuum.
Tip: This chutney tastes even better if you let it sit for a couple weeks. Store it in the fridge.
More from From Scratch:• Apple-Raisin Chutney Recipe • Easy Mango Chutney Recipe
Reprinted with permission from From Scratch © 2014 by Lark Crafts, an imprint of Sterling Publishing Co., Inc. Photography by Charlotte Lascéve. Purchase this book from our store: From Scratch.
Do you want to take the delicacies of France into your kitchen and dining room? Laurence and Gilles Laurendon allow you to do just that in From Scratch (Lark Crafts, 2014), with more than 100 recipes for cheeses, yogurts, brioches and more. This Orange Chutney Recipe with Dates is from Chapter 5, “Buillons and Condiments.”
Buy this book from the Mother Earth Living store: From Scratch.