Ap­ple and date chut­ney

The Irish Times Magazine - - FOOD -

As a rule, I am not a fan of chut­neys as I find them too heavy and sweet but this one is a win­ner. It makes a great side to cur­ries, cheeses, bean burg­ers and cold meats.

1.5kg ap­ples, any va­ri­ety, un­peeled 500g pit­ted dates 550g De­mer­ara su­gar 1/ 2 litre cider vine­gar 100ml olive oil 1tbsp co­rian­der seeds 1tbsp fen­nel seeds 2tbsp cumin seeds 1/ 4 tea­spoon ground chilli pow­der 750g onions, peeled and finely sliced

500g car­rots, grated 1 tbsp sea salt

1. Wash the ap­ples, cut them into quar­ters and re­move the cores, then chop each quar­ter into three chunks. 2. In a large bowl, mix the ap­ples and dates with the su­gar and vine­gar and leave to sit for an hour. 3. Heat the oil in a pot large enough to take all of the mix­ture and, once its smok­ing, add the seeds and chilli pow­der. Fry for half a minute, stir­ring well, and then add the onions and fry for three min­utes, stir­ring con­tin­u­ously. 4. Add the car­rots and cook for a fur­ther

five min­utes. 5. Add the fruit mix­ture and salt and slowly bring to the boil, stir­ring con­stantly. When it comes to the boil, turn the heat down to a rapid sim­mer and cook for 45 min­utes, stir­ring ev­ery 10 min­utes. Make sure to scrape the bot­tom and sides of the pot to en­sure that noth­ing sticks or burns. 6. Heat some glass or ce­ramic jars with hot wa­ter for a few min­utes. Tip out the wa­ter and spoon in the chut­ney al­most to the top. Screw on the lids and let the jars cool. 7. Store in the fridge or a cool dark cup­board, where the chut­ney will keep for a few months.

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