Apple & date chutney
Takes 2 hrs makes 2kg Put 850ml cider vinegar in a non-corrosive pan with 450g light muscovado sugar. Bring to the boil, stirring until the sugar has dissolved. Add 1.3kg peeled, cored and chopped Bramley apples, 375g chopped dates, 450g chopped onions, 250g raisins, 3tsp yellow mustard seeds, 1tsp cayenne pepper, 2tsp ground ginger, 2tsp English mustard powder and 2tsp salt. Stir well. Bring to the boil then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutney thickens even more when cold. Spoon into warm, sterilised jars and seal. Store in a cool dark place and label before giving as gifts.